# What You'll Need:
→ Batter
01 - 1 cup all-purpose flour
02 - 1 cup whole milk
03 - 3 large eggs
04 - 1/2 tsp fine sea salt
→ For the Pudding Tins
05 - 2 tbsp vegetable oil
→ Filling
06 - 6 oz sliced roast beef, cut into strips
07 - 1/2 cup sour cream
08 - 2 tbsp prepared horseradish
09 - 1 tbsp fresh chives, finely chopped
10 - Freshly ground black pepper, to taste
# Step-by-Step:
01 - Preheat the oven to 425°F. Place an 18-well mini muffin tin inside the oven to heat.
02 - In a mixing bowl, whisk together flour, eggs, milk, and sea salt until smooth and free of lumps. Allow batter to rest while the oven heats.
03 - Carefully remove the hot muffin tin and add about 1/2 teaspoon of vegetable oil to each well. Return the tin to the oven for 2 minutes until the oil shimmers.
04 - Quickly fill each oiled muffin well halfway with batter. Bake for 15 to 17 minutes until the puddings are puffed and deep golden brown. Avoid opening the oven door during baking.
05 - Meanwhile, combine sour cream, prepared horseradish, half of the chopped chives, and freshly ground black pepper in a small bowl.
06 - Remove the baked puddings from the tin and allow them to cool slightly.
07 - Fill each pudding with a strip of roast beef and a dollop of the horseradish cream mixture. Garnish with the remaining chives and serve warm.
