Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (2024)

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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

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Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (2024)


What is traditionally served with Yorkshire pudding? ›

This recipe is simple enough for any weekend meal. Yorkshire pudding is traditionally served with gravy as a starter dish followed by the main dish, or alongside roast beef or similar meat for a dinner spread. Large Yorkshire puddings are filled with things like chili or sausage and served as popular pub food.

Why is my Yorkshire pudding not fluffy? ›

The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter. Too much batter or not enough fat in the tin.

Is it better to make Yorkshire pudding mix the day before? ›

You can make the batter up to 24 hours ahead, or use it straight away. If making ahead, cover and chill. Heat oven to 230C/210C fan/gas 8. Pour a little vegetable or sunflower oil into each hole of a muffin tray and heat for at least 10 minutes until hot.

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.

What is the best oil for Yorkshire puddings? ›

This needs to get to the exact temperature and be piping hot to ensure the maximum sizzle for the maximum rise in those puds! The oven temperature you'll need is around 220oC / 200oC Fan. What oil is best for Yorkshire puddings? We believe that a cold pressed Rapeseed Oil is the best oil for the job.

What is the proper way to eat Yorkshire pudding? ›

Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them!

What is the best fat to use for Yorkshire pudding? ›

Beef dripping, prefer it to lard, olive oil or lard. I would use something which is essentially flavourless, olive oil would be too pervasive I think, vegetable is a bit rank. Something like rapeseed oil or groundnut oil I think. Olive oil doesn't get as hot as other fats, and heat is important for yorkies.

Should you let Yorkshire pudding batter rest? ›

How do you make Yorkshire puddings rise higher? Let the batter sit. Make sure you rest your batter rest for at least an hour before you cook to ensure a good rise and deliciously light puddings.

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.

Should Yorkshire pudding batter be thick or runny? ›

Yes, the batter should be runny, about the consistency of heavy cream. Here is my very quick, easy and amazing cheap recipe together with some important points which will make sure the puddings are a success.

Can you open the oven door when cooking Yorkshire puddings? ›

For Yorkshire puddings to soar, the temperature must too – so never open the oven door when they are cooking, to keep the oven as hot as possible. If opening the oven door is absolutely essential your Yorkshire puddings won't be ruined, but they just won't rise as much as they should.

Should Yorkshire pudding batter be room temperature or refrigerated? ›

Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days.

Why do my Yorkshire puddings collapse when I take them out of the oven? ›

If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly. You can get around this problem by taking a sharp knife or skewer and poking a couple of holes in the top of each one.

Is it best to let Yorkshire pudding batter rest? ›

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 Yorkshire pudding batter be cold or room temperature? ›

You can rest the batter or bake it fresh. You can chill it or leave it out at room temperature. Heck, you can even break the cardinal rule of Yorkshire puddings and pour the batter directly into a cold tin. Break every one of these rules and your puddings will still puff and turn out light and crisp.

Why do my Yorkshire puddings have soggy bottoms? ›

Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!

How do you keep Yorkshire puddings from flopping? ›

The fat must be smoking hot in the pan before you cook the batter. If your Yorkshire pudding tin isn't hot enough before the batter is added, all attempts are destined to flop – so add fat or oil to the tin, and heat in the top of the oven at 230? C for 10 minutes first (and keep it at that temperature when cooking).


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