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!
I am a Yorkshire Lass. So I can only apologise for the fact that up until this point I haven’t shared the recipe for Yorkshire Puddings with you guys! Yorkshires are a staple comfort food in my family, they are present for every Sunday Roast and frequently pop up in the doldrums of winter for a comforting Toad In The Hole. These little pillows of crunchy, squidgy batter are so easy to throw together and even easier to scoff down at the speed of light!
I have to confess that I don’t normally cook Yorkshire Puddings. That’s my mum’s department. I go back home almost every Sunday to share a Sunday Roast with my parents, there’s little point in cooking a Roast for one and it lets Darcy and Frodo play together regularly and I get to check in with my parents. Win win, really! But sometimes I’m with friends or simply in the mood and that is when it is time to pull out the bun tin and get cracking! After a certain amount of practice you can do this without measuring properly but start slow, practice and soon you’ll find your feet! I like to use a tall measuring jug from the stick blender as I can see exactly where everything comes up to and it’s so simple!
Makes ~ 12 Yorkshire Puddings
100g plain flour
1/2 tsp salt
oil/lard/trex for cooking
– 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) If you already have had your roast in this shouldn’t be an issue.
– Put a small knob of trex, lard or a dash of vegetable oil (just enough to cover the base of the tin) and place in the oven to get piping hot. (10 minutes or so)
– Pour the batter in to just fill each hole of the bun tin. (Careful of the hot oil!!)
– Place carefully in the oven and close the oven door.
– Leave to cook for 25-30 minutes until all poofed up and golden brown. DO NOT OPEN THE OVEN WHILE THEY ARE COOKING!
– Remove from the oven when you have reached the correct level of brown for your taste (Sometime I quite like them to be just a little bit squishy to be honest, other times I let them fully crisp up!)
– Serve with gravy… or, indeed, jam and sugar if you do so choose!