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October seasonal
Mini Yorkshire puddings with venison

Mini Yorkshire puddings with venison

Name: Mini Yorkshire puddings with venison
Yield: Makes 24
Cuisine: British recipes
Ingredients: 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

Easy
January 2008

Easy
January 2008

Test kitchen approved

Makes 24
Ready in 30 minutes

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

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Ingredients

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

Method

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.
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.
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.
Fill each Yorkshire with a curl of smoked venison, a dab of cranberry sauce, a splodge of crème fraîche and a watercress sprig.