Air Fryer Mini Yorkshire Puddings with Roast Beef
By M&S Food
Published on 18 August 2025
These Air Fryer Mini Yorkshire Puddings from M&S’s Cooking with the Stars are a party classic, but with an air fryer twist we love. Loaded with firefly horseradish, slices of tender fillet steak and peppery watercress they’re an impressive addition to your event.
Time and servings
1 hr 30 minsTotal time
4Servings
45 minsPrep time
45 minsCooking time
Ingredients
- 100g plain flour
- ½ tsp fine salt
- 2 medium eggs, beaten
- 100ml milk
- 2 x 180g packs M&S Fillet Steak, at room temperature
- 5 tbsp extra-virgin olive oil
- 1 tbsp vegetable oil
- 100ml crème frâiche
- 2 tsp M&S Hot Horseradish
- ½ tsp English mustard
- 1 tbsp white wine vinegar
- 80g watercress
Method
Step 1
Set the air fryer to 200°C and heat for 10 mins.Step 2
Meanwhile, make the batter. Whisk the flour, salt and a good grinding of black pepper in a mixing bowl. Add the egg and whisk to a smooth paste. Gradually whisk in the milk to make a smooth batter. Transfer to a jug and set aside.Step 3
Pat the fillet steaks with a kitchen towel to dry then set on a baking tray. Drizzle with 2 tbsp olive oil and rub to fully coat then season generously with sea salt. Add to the hot air fryer for 10 mins, turning halfway through. Set on a lipped plate to rest.Step 4
Meanwhile, pour 1 tsp vegetable oil in each dariole mould. Brush up the side of the moulds and set in the air fryer for 4 mins until hot.Step 5
Carefully pour the batter into each dariole mould, filling roughly halfway. You may not need all of the batter then air fry for 15 mins until golden and puffed. Remove to a wire rack to cool slightly and push the center of the pudding down lightly to make a well.Step 6
Meanwhile, make the horseradish cream. Lightly mix the crème frâiche, horseradish and mustard in a small bowl then season to taste. Spoon into a piping bag and chill until ready to serve.Step 7
In a separate mixing bowl, whisk the remaining oil and vinegar until combined then toss through the watercress.Step 8
Slice each steak into 6 thin strips along the longest length, so you have 12 strips in total. Once sliced, roll up into 4 rosettes.Step 9
To assemble, set each yorkshire pudding on a plate. Snip the end off the horseradish cream piping bag and pipe into the well of each pudding. Top with beef then a little more horseradish cream. Add a little dressed watercress then serve with extra watercress and cream.