Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (2024)

Jump to Recipe Print Recipe

Mini Yorkshire Pudding Canapés with roast beef and horseradish sauce, the very best appetizer of the British cuisine. Adapted from Jamie Oliver's recipe of Yorkshire puddings, these appetizers are the perfect finger food for any party, like Christmas, New Year, birthdays or a posh Sunday Roast.

Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (1)
Jump to:
  • What are Yorkshire puddings?
  • Ingredients needed to make Yorkshire pudding canapes
  • Easy swaps
  • Step-by-step photos and instructions
  • Expert tips
  • Mini Yorkshire Pudding Canapés

What are Yorkshire puddings?

You may be misleadby the term pudding. Although it usually refers to a dessert, these pretty little things are the savoury kind of goodies. Yorkshire puddings are part of the very British Sunday Roast, and they have been so for some hundreds of years.

Initially, they were called "dripping pudding", as the batter was placed beneath the meat that was roasting on a spit above a fire. In this way, the juices and fat dripping from the meat were not going to waste, but instead they could give flavour and colour to the puddings. History never ceases to be fascinating!

The Yorkshire Puddings are still extremely popular nowadays, never missing from a true British roast meal. There are pretty similar texture wise with the Toad-in-the-Hole or my Toad in the Hole with a Twist. And the mini Yorkshire canapes are just as delicious and posh.

These British starters are just another way of serving these beautifully tasty puddings. Making them at home is actually a lot easier than you would have thought.

Or, how about some Mini Toad in the Hole Canapés?Both great as finger food over the festive season, and I can guarantee you that the puddings are a lot tastier than the ready-made ones.

Ingredients needed to make Yorkshire pudding canapes

  • plain flour - well sifted to avoid lumps
  • eggs - at room temperature
  • full-fat milk - best for this recipe, as the semi-skimmed or skimmed milk is not creamy enough
  • salt and pepper
  • vegetable oil - we need an oil with a high smoking point
  • horseradish sauce
  • roast beef - leftovers from my Easy Roast Beef Recipe are the best

Easy swaps

Horseradish sauce and beef are just too good together, I wouldn't use any other sauce for the filling, really. You could, of course, use any other meat, like chicken, turkey or ham, it is entirely up to you.

They are also a great way to use up any leftover meat from the Christmas dinner, or any other special occasion. If you don't have horseradish sauce, leftover cranberry sauce or even gravy could be a good substitution.

Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (2)

Step-by-step photos and instructions

  • To make the batter, sift the flour in a bowl, crack the eggs in, and use a whisk to beat them up until the flour is fully incorporated.
  • Pour the milk in gradually, whisking continuously to get a smooth batter, then season with salt and pepper.
  • Add one teaspoon of oil to each muffin hole, and place the tin in the oven for 3-4 minutes until the oil is smoking hot
  • distribute the batter evenly between all the muffin holes, and bake for 20 minutes at 200 degrees Celsius (390 Fahrenheit)
Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (3)

Expert tips

There are a few tricks worth keeping in mind, if you want nicely puffed-up puddings. And I have watched the very best chef, Jamie Oliver, make the very best Yorkshire puddings. And this recipe is based on one of his recipes, so you know it really is top notch.

FIRST, the oil/fat has to be smoking hot when you add the batter.

SECOND, it is crucial to leave them bake undisturbed, as opening the oven too early could flatten them up.

And, one more thing, the batter has to be really, really smooth. No shortcuts, please!

I am sure they would disappear quickly, but just in case, I feel it is my duty to mention that these Yorkshire puddings are best served immediately.

I find that, left hanging around for too long makes them pretty soggy and sad looking, as they won't be nice and crispy anymore. So, now let's get the party started, time to show off these little beauties!

Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (4)

If you’ve liked these MINI YORKSHIRE PUDDING CANAPES or any other recipe on the blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK, andPINTERESTto see more delicious food and what I’m getting up to.

Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (5)

Mini Yorkshire Pudding Canapés

Mini Yorkshire Pudding Canapés with roast beef and horseradish sauce, the very best appetizer of the British cuisine. The perfect finger food for any party, like Christmas, New Year, birthdays or a posh Sunday Roast. The homemade Yorkshire puddings are fail-proof, and the addition of festive-looking beef and sauce take the puddings to the next level. A fantastic party food that looks and taste impressive.

4.50 from 12 votes

Print Pin Rate

Course: Appetizer

Cuisine: English

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Calories: 141kcal

Author: Daniela Apostol


  • 70 g plain flour
  • 2 medium eggs
  • 100 ml full-fat milk
  • salt and pepper to taste
  • 6 teaspoon vegetable oil
  • about 6 teaspoon horseradish sauce
  • 6 slices roast beef

Metric - US Customary


  • 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.


  • If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
  • The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.


Calories: 141kcal | Carbohydrates: 9g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 449mg | Potassium: 133mg | Vitamin A: 105IU | Vitamin C: 12.6mg | Calcium: 107mg | Iron: 1.4mg

Tried this Recipe? Share it Today!Mention @GorgeousRecipes or tag #gorgeousrecipes!

Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (2024)


What is the best oil for Yorkshire pudding? ›

Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

What is the best fat for Yorkshire puddings? ›

Cold batter and hot oil are the successful combination for a well risen and crisp pudding. Make sure your Rapeseed Oil is smoking hot before pouring your batter into the tin. It's the best oil for the job.

What is the secret to making Yorkshire puddings rise? ›

There is a secret to every Yorkshire pudding recipe when it comes to getting Yorkshire puddings to rise properly. In fact there are two. The first is to let the batter rest once you've mixed and the second is to heat your tin and beef dripping so it's piping hot when you do pour the batter in.

What meat is good with Yorkshire pudding? ›

Serve Yorkshire pudding with roast beef or pork, as this recipe requires meat drippings.

Can I use olive oil instead of vegetable oil for Yorkshire pudding? ›

It's All About the Fat

One of the best tips for making your Yorkshire pudding rise to perfection is the type of fat that you are using in the tray. While olive oil may seem like the healthier oil to choose from, it won't add that magic spark to the mixture that sunflower oil or vegetable oil can.

Should Yorkshire batter be thick or runny? ›

The best way to know whether or not you have the perfect consistency is to dip a spoon into the batter and see if the batter creates a thin layer on the back of the spoon. If the batter falls off, then it's too thin and if a lot of the batter stays on the spoon, it's too thick.

Can you put too much oil in Yorkshire puddings? ›

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

Is it better to rest Yorkshire pudding batter? ›

Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.

Should you chill Yorkshire pudding batter? ›

Put 200g plain flour and some seasoning into a large bowl, stir in 3 eggs, one at a time, then slowly whisk in 300ml milk until you have a smooth batter. Chill in the fridge for at least 30 mins or up to a day. Heat oven to 220C/200C fan/gas 7.

What is Yorkshire pudding called in America? ›

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

Does an extra egg help Yorkshire puddings rise? ›

If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.

Why do Yorkshire puddings go cakey? ›

It is almost always because the oil wasn't hot enough. Yorkshire Puddings rise because the water molecules in the milk turn to steam and as they rise, they force the batter upwards to make the puddings grow.

How healthy is Yorkshire pudding? ›

From a nutritional standpoint, Yorkshire puddings are relatively high in carbohydrates, fats, and calories, which can be attributed to the ingredients used in their preparation, such as flour and cooking oil. As such, they are considered a rich and indulgent food rather than a health food.

What is the proper way to eat Yorkshire pudding? ›

As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal.

Is Yorkshire pudding mix better thick or thin? ›

What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny.

Is it better to use butter or oil for Yorkshire puddings? ›

Bacon fat: Save some of the grease from your morning bacon for smoky, salty Yorkshire puddings. Butter: While butter undoubtedly makes scrumptious popovers, it also burns easily, so we recommend using a combination of melted unsalted butter and oil instead.

Is it OK to use olive oil for Yorkshire puddings? ›

Yorkshire puddings are cooked at a very high oven temperature. Butter is unsuitable as it burns very easily but olive oil also has a relatively low "smoke" point and so is not the ideal choice.

What is a good substitute for vegetable oil in Yorkshire puddings? ›

Sunflower oil – Ideally try to use sunflower oil as it gives the egg free Yorkshire Puddings the best crisp, but any cheap alternative such as vegetable oil would also work. Try to avoid oils that have a low burning point such as extra virgin olive oil.

What is a good substitute for sunflower oil in Yorkshire puddings? ›

Use goose fat or dripping for extra flavour, but a light olive oil or vegetable oil is good too.


Top Articles
Latest Posts
Article information

Author: Laurine Ryan

Last Updated:

Views: 6159

Rating: 4.7 / 5 (57 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Laurine Ryan

Birthday: 1994-12-23

Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603

Phone: +2366831109631

Job: Sales Producer

Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy

Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.