Mini Yorkshire Pudding Canapés Recipes

MINI YORKSHIRE PUDDING CANAPéS

Steps:

• 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.

MINI YORKSHIRE PUDDING WITH ROAST BEEF

Steps:

• Whisk together the flour and salt in a large bowl. In a separate bowl beat together the eggs, milk and butter. Make a well in the flour and whisk in the wet ingredients gradually until fully combined and smooth. Cover the bowl with plastic wrap and allow the batter to rest for 1 hour at room temperature.
• Preheat the oven to 400 degrees F. Grease 3 mini nonstick muffin tins. Place the tins in the oven to heat up for at least 10 minutes. Give the batter a quick stir and pour it into each muffin cup filling halfway leaving room for them to rise.
• Place in the oven and do not open for 30 minutes. They should rise after 30 minutes and be golden all over. Remove from oven. Top with a thin slice of roast beef and a small dollop of horseradish on each pudding. Garnish with sprig of chive. Serve immediately.

MINI YORKSHIRE PUDDINGS

Steps:

• Preheat oven to 450°F. Brush 48 mini muffin cups (each about 1 3/4-inch diameter) with oil. Place muffin pans in hot oven.
• Meanwhile, sift flour and salt into large bowl. Make well in center of mixture. Add eggs and 1/2 cup milk to well; stir into flour. Gradually add 3/4 cup milk and 1/4 cup water, whisking until batter is smooth. Remove hot muffin pans from oven. Spoon 1 tablespoon batter into each muffin cup. Return pans to oven; bake until puddings are puffed and golden brown around edges, about 12 minutes. Cool in pans on racks. (Can be made 1 week ahead. Cover in pans; freeze. Before assembling, uncover and rewarm in 350°F oven until heated through, about 7 minutes.)