Mini Yorkshire Puddings

Mini Yorkshire Puddings Recipe by Annabel Karmel

Mini Yorkshire Puddings

These Mini Yorkshire Puddings canapés with Scotch beef and horseradish sauce make the most delicious appetiser.

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175g of sirlion Scotch beef
Yorkshire puddings
sunflower oil
85g/3¼oz plain flour
2 eggs
125ml/3¼oz whole milk
75g creme fraiche
2 tbsp creamed horseradish
A small bunch of parsley


To make the mini Yorkshire puddings

  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Drizzle a little oil into 30–36 holes of two 24-hole mini muffin tins and put the tins in the oven for 5 minutes to get hot.
  3. Whisk the flour, eggs and milk together in a large bowl with an electric hand-held whisk until smooth. Transfer the batter to a jug.
  4. Remove the tins from the oven and immediately pour the batter mixture into the holes, until they are each half-filled with batter.
  5. Bake in the oven for 12–15 minutes until well risen and crisp.


For the filling

  1. Rub 1 tbsp of olive oil and rub it into the steak. Pre-heat a frying pan until very hot. Add the steak and fry for 2 minutes on each side.
  2. Transfer to a plate, cover with foil and leave to rest for 5 minutes.
  3. Slice the steak into thin strips.
  4. Mix the creme fraiche and horseradish together in a bowl.
  5. Spoon the mixture into the Yorkshire puddings and top with slices of beef and sprigs of parsley.

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