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.
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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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