Mini Yorkshire pudding canapés with roast beef and horseradish sauce, the very best appetizer of the British cuisine. The perfect finger food for any party, like Christmas, New Year, birthdays or a posh Sunday Roast.
You may be misleaded by the term pudding. Although it usually refers to a dessert, these pretty little things are the savoury kind of goodies. Yorkshire puddings are part of the very British Sunday roast, and they have been so for some hundreds of years.
Initially, they were called “dripping pudding”, as the batter was placed beneath the meat that was roasting on a spit above a fire. In this way, the juices and fat dripping from the meat were not going to waste, but instead they could give flavour and colour to the puddings. History never ceases to be fascinating!
I absolutely adore Sunday roast, and always look forward to it, to the juicy roast, the gorgeous roasted vegetables, the divinely tasty gravy, and, of course, the Yorkshire puddings. These appetizers are just another way of serving these beautifully tasty puddings. Making them at home is actually a lot easier than you would have thought.
There are a few tricks worth keeping in mind, if you want nicely puffed-up puddings. First, the oil/fat has to be smoking hot when you add the batter. Then, it is crucial to leave them bake undisturbed, as opening the oven too early could flatten them up. And, one more thing, the batter has to be really, really smooth. No shortcuts, please!
Horseradish sauce and beef are just too good together, I wouldn’t use any other sauce, really. You could, of course, use any other meat, like chicken, turkey or ham, it is entirely up to you. I am sure they would disappear quickly, but just in case, I feel it is my duty to mention that these Yorkshire puddings are best served immediately.
I find that, left hanging around for too long makes them pretty boring, as they won’t be nice and crispy anymore. So, now let’s get the party started, time to show off these little beauties!
- 70 g plain flour (1/2 cup)
- 2 medium eggs
- 100 ml full-fat milk (3 oz)
- salt and pepper to taste
- 6 tsp vegetable oil
- about 6 tsp horseradish sauce
- 6 slices of roast beef
To make the batter, sift the flour into a large bowl, make a well in the middle and add the eggs.
Use a whisk to mix them very well, then gradually pour in the milk, and beat well until the batter is smooth.
Season with salt and pepper to taste.
You can pass the batter through a sieve, if you think it is not quite lump free, as it should be.
Preheat the oven to 220 degrees C. (430 Fahrenheit)
I do not have a Yorkishire puddings tin, which usually has larger holes, but the muffin one does a pretty good job. Of course, the puddings will be smaller.
Add one teaspoon of oil into 6 hole muffin tray and place the tin in the oven for 5 minutes, so that the oil can heat up.
Carefully remove the tin from the oven, and quickly pour the batter evenly between the 6 holes.
Place the tin back in the oven and leave undisturbed for 20 minutes until the puddings have raised and browned.
Remove them from the tin, and top with rolls of roast beef and a good dollop of horseradish sauce.