Truffle Yorkshires 


  • TruffleHunter's Preserved Truffle Selection 

For the roast beef

  • 500g beef roasting joint
  • 1 tsp olive oil
  • 1 tsp Truffle sea salt
  • ½ tsp cracked black pepper 

For the Yorkshire Puddings

  • 140g plain flour
  • 4 eggs, beaten
  • 200 ml milk
  • Beef dripping or goose fat for cooking


  1. Preheat your oven to 170˚C and season your beef by rubbing with oil, truffle salt and pepper before roasting. Cook in the oven for 40 mins and test the internal temp with a probe depending on how rare you like it. I aim for 50-54˚C for medium rare.
  2. Allow the beef to rest wrapped in tin foil whilst you turn up the oven temperature to 220˚C.
  3. Whisk your Yorkshire ingredients and sift in flour until you have a smooth golden batter. Line small muffin trays with a tsp of dripping, fat or sunflower oil and heat them in your oven for 3-4 mins.
  4. Carefully remove from the oven and fill each with batter. Cook in the oven for 22-25 mins but don’t open the door whilst they’re cooking.
  5. Build your canapés by placing a spoonful of minced black truffle or black truffle sauce into each cooked Yorkshire pudding and then add a generous slice of carved roast beef, a pinch of truffle sea salt and finish with a luxurious Black Truffle slice.