These mini Yorkshire puddings are filled with flavoursome shredded beef brisket and a rich gravy. They’re the ultimate celebration of classic British flavours. Serve with roast potatoes and vegetables for a twist on a traditional Sunday roast. Alternatively, they’re perfect as a canapé or starter.

Ready in: 3.5 hours

Makes: 12 – 16

Ingredients

For the Yorkshire puddings
100g plain flour
2 medium eggs
100ml milk
Pinch of salt
2 tbsp sunflower oil or beef dripping (to cook)

For the beef filling
500g beef brisket
1 onion, roughly chopped
2 carrots, chunked
2 garlic cloves, crushed
2 sprigs fresh thyme
2 bay leaves
500ml beef stock
200ml red wine (replace with more stock if you prefer)
1 tbsp tomato purée
1 tbsp plain flour
1 tbsp oil
Salt and black pepper

Method

1. First, make the Yorkshire pudding batter. In a bowl, whisk together the flour, eggs, milk and a pinch of salt until smooth and light. Cover and leave to rest in the fridge for around 30 minutes.

2. In the meantime, prepare the beef. Preheat the oven to 160C.

3. Heat the oil in a large ovenproof casserole dish. Season the beef with salt and pepper then place in the oven to brown on all sides. Once browned, remove from the oven and set aside.

4. Add the onion, carrot and garlic to the dish and cook until softened. Stir through the tomato purée and cook for another 2 minutes.

5. Sprinkle in the flour, stirring well, then pour in the red wine (if using). Let it bubble for a minute or two before adding the beef stock.

6. Return the beef to the pan along with the thyme and bay leaves. Cover with a lid and place in the oven for 2.5 – 3 hours, until the beef is tender and pulls apart easily.

7. Once cooked, remove the beef from the dish and shred with two forks. Stir back into the gravy and season if required.

8. Increase the oven temperature to 220C for the Yorkshire puddings. Place a small amount of oil or beef dripping into each hole of a mini muffin tin and heat in the oven until smoking hot. Quickly pour the chilled batter into the hot tin, filling each hole around halfway.

9. Bake the 12-15 minutes until golden brown, risen and crisp.

10. Once the Yorkshire puddings have cooked, spoon some of the shredded beef and gravy into each one. Serve immediately while warm.