# What You'll 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
# Directions:
01 - Preheat the oven to 425°F. Place a mini muffin tin with 18 wells in the oven to heat.
02 - In a mixing bowl, whisk together flour, eggs, milk, and salt until smooth and free of lumps. Allow the batter to rest while the oven heats.
03 - Remove the hot muffin tin carefully and add 1/2 teaspoon vegetable oil to each well. Return to the oven for 2 minutes until the oil is shimmering.
04 - Quickly fill each well halfway with batter. Bake for 15 to 17 minutes until puddings are puffed and deep golden brown. Avoid opening the oven during baking.
05 - While puddings bake, combine sour cream, horseradish, half the chopped chives, and black pepper in a small bowl.
06 - Remove the puddings from the tin once baked and let them cool slightly.
07 - Fill each pudding with a strip of roast beef and a dollop of horseradish cream. Garnish with the remaining chives. Serve warm.
