I make a few batches of these in early December, freeze them and simply bring out to reheat over the festive period. I love the taste of celery salt but you can use plain salt if you prefer.
Use a sheet of 5cm diameter silicone mini muffin moulds.
150 g plain flour
150 ml whole milk
3 eggs
pinch of celery salt
beef dripping, duck or goose fat for greasing moulds
Roast beef & Yorkshire pudding canapé
150g rare roast beef, thinly sliced
3 tbsp horseradish cream
1 tsp lemon juice
6 tbps creme fraiche
watercress to garnish
Smoked mackerel Yorkshire canapé
1 quantity of smoked mackerel pate
pinch of beetroot powder to garnish
Preheat the oven to 220c fan. Grease the muffin mould with dripping, duck or goose fat and set aside.
Combine flour and celery salt in a bowl and gradually whisk in the eggs followed by milk. Leave in the fridge until ready to use.
Put the greased muffin mould on a baking sheet and place in the oven for 5 minutes. It should be smoking hot before the batter is added. Add 1 tbsp of batter to each hole and put in the oven for 8-10 minutes until well risen and golden. Repeat the process until all the batter is used making sure you reheat the moulds each time before adding the batter. The secret to a good rise is a hot mould.
If you are freezing for future use, put the Yorkshires on a tray that will fit in your freezer, freeze for an hour then place in a freezer bag. To reheat from frozen, place on a tray in an oven pre heated to 180C fan for 5-7 minutes.
Serving suggestions
Make a batch of smoked mackerel paté, spoon into each Yorkshire and finish with a sprinkle of beetroot powder.
Slice 130g of rare roast beef. Combine horseradish cream, creme fraiche and lemon juice. Spoon a little horseradish mixture in the bottom of the Yorkshire, add a some chopped watercress and finish with a slice of beef.
Ingredients
- 150 g plain flour
- 150 ml milk
- 3 eggs
- pinch celery salt
- beef dripping, duck or goose fat for greasing
Roast beef canapé
- 150 g rare roast beef thinly sliced
- 3 tbsp creamed horseradish
- 6 tbsp creme fraiche
- 1 tsp lemon juice
- watercress to garnish
Smoked mackerel canapé
- 1 quantity smoked mackerel pate
- pinch of beetroot powder
Instructions
- Preheat the oven to 220c fan. Grease the muffin mould with dripping, duck or goose fat and set aside.
- Combine flour and celery salt in a bowl and gradually whisk in the eggs followed by milk. Leave in the fridge until ready to use.
- Put the greased muffin mould on a baking sheet and place in the oven for 5 minutes. It should be smoking hot before the batter is added. Add 1 tbsp of batter to each hole and put in the oven for 8-10 minutes until well risen and golden. Repeat the process until all the batter is used making sure you reheat the moulds each time before adding the batter. The secret to a good rise is a hot mould.
- If you are freezing for future use, put the Yorkshires on a tray that will fit in your freezer, freeze for an hour then place in a freezer bag. To reheat from frozen, place on a tray in an oven pre heated to 180C fan for 5-7 minutes.
Serving suggestions
- MACKEREL - Make a batch of smoked mackerel paté, spoon into each Yorkshire and finish with a sprinkle of beetroot powder.
- ROAST BEEF -Slice 130g of rare roast beef. Combine horseradish cream, creme fraiche and lemon juice. Spoon a little horseradish mixture in the bottom of the Yorkshire, add a some chopped watercress and finish with a slice of beef.
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