These Yorkshire Puddings are a great way to use up any leftover steak. Here we've used sirloin to create a tasty hand held roast dinner!

Author jacksmeatshack


  • 200 g plain flour
  • 3 eggs
  • 300 ml milk
  • 4 tbsp beef dripping
  • Leftover beef


  1. Put 200g plain flour and some seasoning into a large bowl stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter.
  2. Chill in the fridge for at least 30 mins or overnight if possible.
  3. Heat oven to 220C/180C fan/gas 7. Pour 4 tbsp beef dripping into the holes of a 12-hole muffin tin, then heat the tin in the oven for 5 mins.
  4. Carefully ladle the batter mix into the tin, then bake for 30 mins until well browned and risen.
  5. Slice remaining leftover roast beef as thin as possible.
  6. Once Yorkshire’s are cool enough to touch, break open with fingers.
  7. Stuff with left over roast beef and top with cheese sauce or horseradish.

Recipe Video

Our meat for this recipe is from the Village Butchers delivering top quality ingredients directly to your door.  You can visit the Village Butchers here.