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Roughly chop all vegetables and place in the bottom of an oven proof pan.
Smear the beef with both the mustard and horseradish then place on top of the vegetables, season with salt and pepper, fill the pan with water and place in a pre-heated oven at 200 degrees for about 1 ½ hours.
In a large mixing bowl crack the eggs, pour in the flour and grind in salt and pepper, then gradually whisk in the water until required consistency achieved then whisk briskly for 5 minutes.
Pre-heat the muffin tins in an oven set at 250 degrees with the fan, place a splash of olive oil in each tray before heating.
Pour the yorkie batter into the muffin tins and return to the oven, bake for 10 minutes then serve.
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