December is here and ’tis the season for cocktails and canapé at every turn! I thought I’d take the opportunity to share one of my favourite canapé from last year’s Christmas festivities, Mini Yorkshire Puddings!
These are a fabulous little morsel that are quick and easy to prepare, you can even cook the Yorkshire puddings in advance and then reheat them but I do recommend using an oven to reheat rather than a microwave as you get a much better texture. You can even serve these at room temperature if there’s too much pressure on the oven space. Keep it simple and enjoy your party!
100g plain flour
1/2 tsp salt
oil/lard/trex for cooking (I favour Lard unless I have a vegetarian about in which case I switch to trex)
200ml creme fraiche
2 tsp horseradish sauce
1 tsp dijon mustard
~6 thin slices of roast beef
parsley sprigs for decoration
- Put the flour, salt, milk and egg into a tall jug.
- Blitz with a stick blender to combine (Keeping a good grip on the jug!)
- Leave to sit for around 20 minutes, half an hour, or longer if necessary.
- Get the oven nice and hot (Gas 6 / 200C or above)
- Put a small knob of Trex, lard or a dash of vegetable oil (just enough to cover the base of the tin) in each hole of a 24 mini muffin tin (if yours is smaller do this in batches) and place in the oven to get piping hot. (10 minutes or so)
- Pour the batter in to just fill each hole of the tin. (Careful of the hot oil!!)
- Place carefully in the oven and close the oven door.
- Leave to cook for 15-20 minutes until all poofed up and golden brown. DO NOT OPEN THE OVEN WHILE THEY ARE COOKING!
- Mix the creme fraiche, horse radish and mustard together in a bowl. Test to see if its got enough bite to it (or too much!) and alter to suit your tastes.
- Roll the roast beef up and slice into sections about 1″ long.
- Carefully spoon a little of the horseradish mixture into the centre of each Yorkshire Pudding, insert a roll of beef and decorate with a sprig of parsley.
- Grab and bottle of bubbly and go mingle with your guests!