Mini Yorkshire puddings with beef, basil & tomato

1.Make the Yorkshire pudding batter by whisking the eggs, milk and salt in a bowl. Sift in the flour and whisk together gently. Avoid overworking the batter – any lumps will soften in the resting period, so don’t over-whisk at this stage. Pour batter into a jug and rest in the fridge for at least 30 minutes to a few hours.

2.When ready to cook, preheat oven to 210˚C. Fill a mini muffin tray with 1 tsp oil in each hole. Place in the oven for 4 minutes or until the oil is very hot, almost smoking.

3.Keeping the muffin tray on the oven rack (so the oil doesn’t cool), and working quickly, carefully pour batter into each hole to half-full, then bake for 8-10 minutes until puffed up and golden.

4.Remove from the oven, turn the puddings out and stand for a few minutes to drain any remaining fat. Set aside until required.

5.To assemble, top each pudding with a smear of horseradish cream, a basil leaf, a slice of rare beef, then a cherry tomato, in that order. Season with salt and pepper.