- 100g (4oz) plain flour
- 2 eggs, beaten
- 300ml skimmed milk
- 2tbsp horseradish sauce eg. English Provender
- 2tbsp sunflower oil
- You will need
- 12-mould patty tin
Sift the flour into a bowl with a good pinch of salt. Make a well in the centre and add the beaten eggs, gradually drawing in the flour. Add the milk a little at a time, stirring until the batter is smooth. Stir in the horseradish sauce. Alternatively, put the whole lot into a food processor and whizz until smooth.
Preheat oven to 200 C, 180 C fan, 400 F, gas 6. You can bake the puds while the beef is resting. Add a little oil to each patty tin and heat in the oven until really hot. Pour in the batter to just under the rim, then bake for 15 minutes or until risen and golden. Serve at once.