Mini Yorkshire Pudding Canapés

Mini Yorkshire Pudding Canapés with roast beef and horseradish sauce, the very best appetizer of the British cuisine. Adapted from Jamie Oliver's recipe of Yorkshire puddings, these appetizers are the perfect finger food for any party, like Christmas, New Year, birthdays or a posh Sunday Roast.

Jump to:

• What are Yorkshire puddings?
• Ingredients needed to make Yorkshire pudding canapes
• Easy swaps
• Step-by-step photos and instructions
• Expert tips
• Mini Yorkshire Pudding Canapés

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. And the mini Yorkshire canapes are just as delicious and posh.

These British starters are just another way of serving these beautifully tasty puddings. Making them at home is actually a lot easier than you would have thought.

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. 

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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