# What You Need:
→ Batter
01 - 1 cup all-purpose flour
02 - 1 cup whole milk
03 - 3 large eggs
04 - 1/2 teaspoon fine sea salt
→ For the Pudding Tins
05 - 2 tablespoons vegetable oil
→ Filling
06 - 6 ounces sliced roast beef, cut into strips
07 - 1/2 cup sour cream
08 - 2 tablespoons prepared horseradish
09 - 1 tablespoon fresh chives, finely chopped
10 - Freshly ground black pepper, to taste
# Steps:
01 - Set the oven to 425°F and place a mini muffin tin with 18 wells inside to warm.
02 - Whisk together flour, eggs, milk, and salt in a bowl until smooth and free of lumps. Allow to rest while the oven heats.
03 - Remove the hot muffin tin carefully and add approximately 1/2 teaspoon of vegetable oil to each well. Return to the oven for 2 minutes until the oil shimmers.
04 - Fill each well halfway with batter and bake without opening the oven for 15 to 17 minutes until puffed and deep golden brown.
05 - Combine sour cream, prepared horseradish, half the chives, and black pepper in a small bowl.
06 - Remove puddings from the tin and allow them to cool slightly.
07 - Place a strip of roast beef inside each pudding, add a dollop of horseradish cream, and garnish with the remaining chives. Serve warm.
