Light bites • Savoury
Senior Solution Developer
My nanna used to make a variation of this when I was younger. I decided to bring it back and have been making it during the holiday season ever since.
Add flour and salt to a large bowl. Whisk while slowly drizzling in the milk until there are no lumps. Whisk in the egg. Refrigerate for 30 minutes.
Preheat oven to 425°F (220°C) with rack in the centre of the oven and place your mini-muffin pan in the oven to heat.
Once the oven is up to temperature, add a few drops of oil to each of the cups in the muffin tray and put it back in the oven. Heat for 10 minutes until you just start to see the oil smoke.
Slide the oven rack out and carefully fill each cup halfway with the batter. Carefully slide the rack back into the oven and bake for 8 to 10 minutes until the puddings are browned and puffed. Do not open the door before they are done.
Remove the pan from the oven and place the puddings on a cooling rack. When they are cool enough to handle, shape them so they are able to stand upright.
While the puddings cool, melt some butter in a pan, add sliced onions and caramelize.
To assemble, fill each pudding with a slice of roast beef and a pinch of caramelized onions, then top with a dollop of horseradish aioli and a little fresh dill. Serve immediately.