Plain flour: 100g
Eggs: 2
Whole milk: 120ml
Brown onions: 2
Vegetable oil: to taste
Brown sugar: 1 tsp
Mayonnaise: 80g
Lime: zest of 1
Lime : juice of half
Salt: to taste
Pepper: to taste
Roast beef: 200g, finely sliced
Chives: to taste
Mini Yorkshire puddings with a bold, contemporary flavour, filled with medium-rare roast beef, caramelised onions and a fresh lime mayonnaise
Yorkshire pudding is one of the most iconic dishes in British cuisine. Traditionally served as an accompaniment to Sunday roasts and on special occasions, today it is often reimagined in a mini format for more contemporary appetisers and small bites. Its light texture makes it perfect for stuffing with a variety of ingredients.
The earliest written references to Yorkshire pudding date back to the 18th century, when it was baked beneath roasts to catch the meat juices as they cooked. For a long time, it was regarded as a simple, hearty dish of traditional English home cooking.
In recent years, it has returned to the limelight thanks to a revival of historic recipes with a modern twist. Today, it frequently appears on the menus of gastropubs and establishments specialising in contemporary British cuisine. Even the bite-sized format reflects one of the strongest trends in contemporary dining: transforming classic, comforting dishes into more dynamic, lighter and easier-to-share creations.
In this version, roast beef is combined with caramelised onions, lime mayonnaise and chives to create an elegant finger food. A comforting dish with visual appeal.
Serves 4
Pour the flour into a bowl and add the eggs. Whisk together, gradually incorporating the milk until you have a smooth, runny batter. Leave to rest for 30 minutes.
Slice the onions thinly and place them in a frying pan with a drizzle of oil. Cook over a low heat for about 20 minutes until softened.
Add the brown sugar and continue cooking until the onions are caramelised.
Drizzle a few drops of vegetable oil into mini muffin tins and heat them in a static oven at 220°C for 5 minutes.
Fill the tins about halfway with the batter and bake for 15-18 minutes without opening the oven until the Yorkshire puddings are puffed up and golden brown.
Mix the mayonnaise with the lime zest and juice. Season with salt and pepper.
Fill each Yorkshire pudding with the caramelised onion, a few slices of roast beef lightly seasoned with oil and salt, and a dollop of lime mayonnaise.
Finish with finely chopped chives and serve.
