# 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
# How To Make:
01 - Preheat oven to 425°F. Place a mini muffin tin with 18 wells inside to heat.
02 - Whisk together flour, eggs, milk, and salt in a bowl until smooth and without lumps. Allow batter to rest while the oven heats.
03 - Remove the hot muffin tin carefully, add about 1/2 teaspoon vegetable oil to each well, then return to oven for 2 minutes until oil shimmers.
04 - Quickly fill each well halfway with batter and bake for 15 to 17 minutes until puffed and deep golden brown. Avoid opening the oven during baking.
05 - Combine sour cream, horseradish, half the chopped chives, and black pepper in a small bowl.
06 - Remove the puddings from the tin and allow to cool slightly.
07 - Fill each pudding with a strip of roast beef and a dollop of horseradish cream. Garnish with the remaining chives and serve warm.
