Mini Yorkshire Pudding Canapés
Makes: approximately 48 | Tin: 2 x 24 hole mini muffin tin, baked in 2 batches
There's a Delia Smith recipe that has been doing the rounds at Christmas parties for decades, and these Mini Yorkshire Pudding Canapés are very much in that same spirit, unpretentious, crowd-pleasing, and the first thing to disappear from the table every single time. They've become a firm fixture at Christmas in my world, but honestly any gathering that deserves a proper canapé moment is a good excuse to make them.
The flavour combinations are where the fun really starts. I've gone with mustard and ham here, but beef and horseradish, pork and apple, turkey and cranberry, these are all versions that friends have fallen completely in love with over the years. Use whatever you've got, go wild, and just know that one batch makes approximately 48 of the little things. You're going to need every single one.
Ingredients
1 x Classic Yorkshire Pudding batter (see recipe)
½ tsp neutral oil per hole, such as sunflower or vegetable
Cranberry sauce or mustard, to serve
Shredded roast turkey or sliced ham, to serve
Fresh thyme or rosemary sprigs, to garnish (optional)
Method
Preheat your oven to 200°C fan. Place your mini muffin tin in the oven to heat up.
Add ½ tsp of oil to each hole and return to the oven for 5 minutes until the oil is smoking hot.
Remove from the oven and pour the rested batter into each hole, filling just over halfway.
Bake for 12-15 minutes until puffed and golden. Do not open the oven door.
Remove from the tin and allow to cool for a few minutes. Repeat with the second batch.
Fill each pudding with a small spoonful of cranberry sauce or mustard and top with a little shredded turkey or sliced ham.
Finish with a tiny sprig of fresh thyme or rosemary if using and serve straight away.
Elliot's Tips
Bake ahead with confidence. These can be baked in advance and re-crisped in a 180°C oven for 3 minutes before filling and serving, ideal if you're prepping for a party.
Fill at the last minute. Once filled the puddings will start to soften, so garnish and fill as close to serving as possible to keep them crisp.
Keep the second batch warm. While your second batch bakes, keep the first batch in a low oven at around 100°C so they're all ready to fill and serve together.