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Spiced Roast Beef in Mini Yorkshire
Puddings with Mustard Dressing (England)


In this, two British gastronomic classics are rolled into one: the traditional duo of roast beef and Yorkshire pudding and the Christmas dish of spiced beef, a joint of cured meat that is eaten in slivers. (Truly the BEST!)


For beef

For dressing

Mini Yorkshire Puddings


  1. Heat oven to 450 degrees F.
  2. Brush 48 mini muffin cups (each about 1 3/4-inch diameter) with oil. Place muffin pans in hot oven.
  3. Meanwhile, sift flour and salt into large bowl. Make well in center of mixture.
  4. Add eggs and 1/2 cup milk to well; stir into flour.
  5. Gradually add 3/4 cup milk and 1/4 cup water, whisking until batter is smooth.
  6. Remove hot muffin pans from oven. Spoon 1 tablespoon batter into each muffin cup. Return pans to oven; bake until puddings are puffed and golden brown around edges, about 12 minutes.
  7. Cool in pans on racks. (Can be made 1 week ahead.
  8. Cover in pans; freeze.
  9. Before assembling, uncover and rewarm in 350 degree F oven until heated through, about 7 minutes.) Makes about 48.
  10. Make beef: Mix pepper, coriander and allspice in bowl.
  11. Rub 1 teaspoon oil, then spice mixture all over beef; sprinkle with salt.
  12. Place beef on baking sheet.
  13. Let stand for 2 hours at room temperature.
  14. Heat oven to 425 degrees F.
  15. Roast beef until thermometer inserted into center registers 130 degrees F for medium-rare, about 25 minutes.
  16. Remove from oven. Let beef stand at least 30 minutes.
  17. Make dressing: Mix sun-dried tomatoes, 2 tablespoons reserved oil and mustard in small bowl. (Beef and dressing can be prepared 1 day ahead.
  18. Cool beef, cover and refrigerate.
  19. Cover and refrigerate dressing. (Whisk dressing before using.)
  20. Thinly slice beef. Cut slices into 2 1/2 x 1 1/2-inch strips. Roll strips into cylinders. Using finger, push down center of each pudding, creating hole. Spoon about 1/4 teaspoon dressing into each. Push beef cylinder into hole. Spoon 1/4 teaspoon dressing into center of beef.
  21. Arrange puddings on platter and serve.

Makes about 48.

From the kitchen of Martin James – Copenhagen, Denmark


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