Ingredients:

  • 1 cup (120g) all-purpose flour, sifted
  • 1/2 teaspoon (2.5ml) salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 2 tablespoons (30ml) vegetable oil or beef drippings
  • 1 pound (450g) thinly sliced cooked roast beef
  • 1/2 cup (120ml) crème fraîche
  • 2 tablespoons (30ml) prepared horseradish
  • 1 tablespoon (15ml) fresh chives, finely chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Whisk together flour and salt. Add eggs and milk, whisking until smooth. Let the batter rest at room temperature for at least 30 minutes.
  2. Preheat oven to 450°F (230°C). Place muffin tins in the oven to heat up.
  3. Carefully remove the hot muffin tins from the oven. Add about 1 teaspoon of oil or beef drippings to each cup.
  4. Quickly pour the batter into the hot, oiled muffin tins, filling each cup about two-thirds full.
  5. Bake for 20-25 minutes, or until the puddings are puffed up and golden brown. Do not open the oven door during baking!
  6. In a small bowl, combine crème fraîche, horseradish, chives, salt, and pepper.
  7. Once the puddings are cool enough to handle, top each with a small piece of roast beef and a dollop of horseradish crème fraîche.
  8. Serve warm for the best flavor and texture.