Mini Yorkshire Pudding Canapés with roast beef and horseradish sauce, the very best appetizer for any party or celebration, like Christmas, New Year or birthday parties. The Yorkshire puddings are really easy to make with a few basic ingredients, and you can fill them either with leftover roast beef or deli beef. Quick, easy, and so elegant too!
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What are Yorkshire puddings?
You may be mislead 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!
The Yorkshire Puddings are still extremely popular nowadays, never missing from a true British roast meal. There are pretty similar texture wise with the Toad-in-the-Hole or my Toad in the Hole with a Twist. And the mini Yorkshire canapes are just as delicious and posh.
Or, how about some Mini Toad in the Hole Canapés? Both great as finger food over the festive season, and I can guarantee you that the puddings are a lot tastier than the ready-made ones.
Ingredients needed to make Yorkshire pudding canapes
- plain flour - well sifted to avoid lumps
- eggs - at room temperature
- full-fat milk - best for this recipe, as the semi-skimmed or skimmed milk is not creamy enough
- salt and pepper
- vegetable oil - we need an oil with a high smoking point
- horseradish sauce
- roast beef - leftovers from my Easy Roast Beef Recipe are the best
Easy swaps
Horseradish sauce and beef are just too good together, I wouldn't use any other sauce for the filling, really. You could, of course, use any other meat, like chicken, turkey or ham, it is entirely up to you.
They are also a great way to use up any leftover meat from the Christmas dinner, or any other special occasion. If you don't have horseradish sauce, leftover cranberry sauce or even gravy could be a good substitution.
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Step-by-step photos and instructions
- To make the batter, sift the flour in a bowl, crack the eggs in, and use a whisk to beat them up until the flour is fully incorporated.
- Pour the milk in gradually, whisking continuously to get a smooth batter, then season with salt and pepper.
- Add one teaspoon of oil to each muffin hole, and place the tin in the oven for 3-4 minutes until the oil is smoking hot
- distribute the batter evenly between all the muffin holes, and bake for 20 minutes at 200 degrees Celsius (390 Fahrenheit)
Expert tips
There are a few tricks worth keeping in mind, if you want nicely puffed-up puddings. And I have watched the very best chef, Jamie Oliver, make the very best Yorkshire puddings. And this recipe is based on one of his recipes, so you know it really is top notch.
FIRST, the oil/fat has to be smoking hot when you add the batter.
SECOND, 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!
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 soggy and sad looking, as they won't be nice and crispy anymore. So, now let's get the party started, time to show off these little beauties!
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Mini Yorkshire Pudding Canapés
Ingredients
- 70 g plain flour
- 2 medium eggs
- 100 ml full-fat milk
- salt and pepper to taste
- 6 teaspoon vegetable oil
- about 6 teaspoon horseradish sauce
- 6 slices roast beef
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Instructions
- 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 Yorkshire 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.
Notes
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
Nutrition
Amanda Strickland says
I'm In Texas, planning a cocktail party with a British/ Scottish theme. This is definitely something I can serve that would be traditionally British, but would be satisfying hors d'oeuvres for a lot of rednecks. Lol I can't wait!
CBM says
I made these for a Brtish themed bridal brunch. We had tons of food but these were first to be cleared out & we had rave reviews over them.
Great recipe - Will for sure make again!
Daniela Anderson says
I’m happy that they were enjoyed, l’m a big fan of British food.
Lynne Miller says
Will these hold a few days before you fill them ?
Daniela Anderson says
Hi Lynne, thank you for your comment. The Yorkshire puddings are best fresh, if you want to use them a few days later, it's better to freeze them and just pop them in the oven to defrost before filling them.
I hope this helps 🙂
Belgian Foodie says
Nice way to add a British touch to a dinner table! Sounds tasty!
Daniela Anderson says
Thank you!
Daniela Anderson says
Thank you!
Emily @ Recipes to Nourish says
Wow these sound great! My husband would love these!
Daniela Anderson says
Thanks
Jenni says
These are such cute little appetizers!
Daniela Anderson says
Thank you!
Stephanie@ApplesforCJ says
I really love horseradish sauce and this looks like a great idea.
Daniela Anderson says
Thank you!
Kushi says
This is something new to me. Sounds interesting. Looks YUM!
Platter Talk says
What a wonderful idea! I'm using these for my next dinner party!!!Thanks.
Daniela Anderson says
I'm very happy you like them ?
Lisa | Garlic + Zest says
I could eat a whole mess of those! Just pour me a glass of wine and step aside!
Daniela Anderson says
Thank you, Lisa!
Sarah @ Champagne Tastes says
These look gorgeous! I love horseradish!
Daniela Anderson says
Thank you!