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