Mini Yorkshire puddings with venison

Mini Yorkshire puddings with venison
  • Serves icon Makes 24
  • Time icon Ready in 30 minutes

These mini Yorkshire puddings, served with smoked venison, make a scrumptious canapé for a cocktail or dinner party.

For Yorkies with a bit of a kick, try our mustard Yorkshire Puddings recipe.


  • Vegetable oil, for drizzling
  • 175ml milk
  • 2 eggs
  • 125g plain flour
  • 200g smoked venison slices (from Waitrose and good delis), cut into strips
  • 4 tbsp cranberry sauce or jelly
  • 4 tbsp crème fraîche
  • 24 watercress sprigs, washed and dried


  1. Preheat the oven to 230°C/fan210°C/gas 8. Put ½ teaspoon of oil into each hole of 2 x 12-hole mini muffin tins and put in the oven.
  2. Combine the milk, 120ml water and the eggs in a jug. Sift the flour into a bowl with a pinch of salt and gradually whisk in the milk mixture to form a smooth batter.
  3. Pour enough batter into the tins to come two-thirds of the way up each hole, then return to the oven, without opening the oven door, for 15 minutes, until risen and golden.
  4. Fill each Yorkshire with a curl of smoked venison, a dab of cranberry sauce, a splodge of crème fraîche and a watercress sprig.


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