Use leftover roast beef in these tasty individual Yorkshire Puddings. Top with horseradish cream and watercress for an added kick.
2 tbsp horseradish
½ cup crème fraîche
1 tsp lemon zest, finely grated
250g plain flour
1 tsp sea salt
4 eggs, plus 2 egg yolks
3 tbsp chives, chopped
2 tbsp parsley, chopped
50g beef dripping, chopped
2 cups watercress leaves
To make horseradish cream, place horseradish, crème fraîche, and lemon zest in a small bowl and mix to combine. Refrigerate until ready to use.
Preheat oven to 220°C. For Yorkshire puddings, place flour, salt, milk, water, eggs, and egg yolks in the bowl of a food processor and pulse until batter forms. Transfer to a bowl and stir in chives and parsley. Cover and let rest for 30 minutes.
Divide dripping evenly in a 12-hole, ½-cup-capacity muffin tray; place tray in oven for 10 minutes, or until smoking. Remove tray and pour batter into the muffin cups. Bake for 15 minutes, or until puffed and golden. Top with shaved beef, watercress, and horseradish cream. Season with salt and pepper and serve.