Mini Yorkshire Puddings With Horseradish Cream And Roast Beef

Makes 12 Mini Yorkshire Puddings

Ingredients

• 75g plain gluten free flour
• 25g cornflour
• 1/2tsp xanthan gum
• 1/4tsp salt
• 2 eggs, beaten
• 300ml milk
• 2tbsp melted butter (or oil)
• 25g butter
• 6 slices of roast beef (I bought ready cooked from Waitrose)
• horseradish cream

Method

• Preheat the oven to 200C/Gas Mark 7.
• In a bowl, mix together the flour, cornflour, xanthan gum and salt. Mix in the eggs and milk and whisk until it forms a smooth batter. Add in the melted butter (or oil).
• Place a small square of butter in each cavity of your muffin tray (my tray was super small so I only used the tiniest bit). Put the tray in the oven until the butter has melted. 
• Pour the batter into each cavity and then cook until golden brown. (Approx. 20 minutes)
• Meanwhile, cut the beef into small slices.
• When the Yorkshire Puddings are cooked, leave to cool for ten minutes. 
• Spoon about half a teaspoon of horseradish cream onto each Yorkshire Pudding and then fold the beef slices and place onto cream. The cream should make it stick. (I also put a tiny bit on the edge of the fold to stick it together more).