Yorkshire pudding canapés

Yorkshire pudding canapés
  • Serves icon Makes 12
  • Time icon Hands-on time 10 min, plus resting, oven time 30 min

This canapé from food writer Georgie Hayden shows how versatile the Yorkshire pudding really is.

“I’m yet to meet anyone who doesn’t love a Yorkshire pud, and here I’ve elevated them from Sunday roast accompaniment to star of the canapé show – wonderful for a celebratory gathering, either at home or for a street party. You can fill them with whatever you like, but I love the classic ploughman’s combo of ham, cheese and chutney for a bite-size fix.”

Georgie won the Fortnum and Mason Best Cookery Writer Award in 2021, and for her Sunday Times bestseller Nistisima (2022) she won Best New Cookbook at the Observer Food Monthly Awards. Georgina also appears regularly on weekend TV shows Saturday Kitchen and Sunday Brunch, and writes for a range of food magazines and newspapers, including delicious.

Nutrition: per serving

Calories
139kcals
Fat
8.6g (1.7g saturated)
Protein
5.6g
Carbohydrates
9.5g (2.1g sugars)
Fibre
0.5g
Salt
0.6g
Calories
139kcals
Fat
8.6g (1.7g saturated)
Protein
5.6g
Carbohydrates
9.5g (2.1g sugars)
Fibre
0.5g
Salt
0.6g

Ingredients

  • 2 large free-range eggs
  • 110g plain flour
  • 1 heaped tsp mustard powder
  • 125ml whole milk, plus a splash
  • 2 tbsp vegetable oil or beef dripping
  • ½ bunch chives, chopped
  • 30g mature cheddar cheese, coarsely grated
  • 120g sliced ham
  • 4 tbsp mayonnaise, mixed with a little mustard if you like
  • 4 tbsp farmhouse chutney

 

    • Specialist kit

    • 12-hole muffin tray

Method

  1. Heat the oven to 200°C fan/gas 7. In a large mixing bowl beat the eggs with the flour, mustard powder and milk until smooth and season generously with salt and pepper. If you can, leave the mixture to one side to rest for 20 minutes or in the fridge for longer (just be sure to bring to room temperature when needed).
  2. Pour a little oil or beef dripping into each hole of the muffin tray. Put the tray in the oven for 5-8 minutes so that the fat and the tray get super-hot. Just before you remove the tray from the oven, whisk most of the chives and a final splash of milk into the pudding batter. Carefully remove the heated muffin tray from the oven and quickly pour the mixture into the holes as evenly as you can (although speed is more important than precision here). Bake for 20 minutes or until the Yorkshire puddings have risen, turned golden and are cooked through (don’t open the oven before 20 minutes or they’ll collapse). Sprinkle the cheese into the centre of each pudding and return to the oven for a few more minutes to melt.
  3. Meanwhile, tear the ham into small bite-size pieces (tearing looks nicer than chopped I think). When the puddings are ready, put them on a cooling rack so they don’t collapse. Leave to cool, then spoon a little chutney and mayonnaise into the well of each one. Top with the shredded ham, then finish with a few of the remaining chopped chives before serving.

Recipe By

Georgina Hayden

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