Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (2024)

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Mini Yorkshire Pudding Canapés with roast beef and horseradish sauce, the very best appetizer of the British cuisine. Adapted from Jamie Oliver's recipe of Yorkshire puddings, these appetizers are the perfect finger food for any party, like Christmas, New Year, birthdays or a posh Sunday Roast.

Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (1)
Jump to:
  • What are Yorkshire puddings?
  • Ingredients needed to make Yorkshire pudding canapes
  • Easy swaps
  • Step-by-step photos and instructions
  • Expert tips
  • Mini Yorkshire Pudding Canapés

What are Yorkshire puddings?

You may be misleadby the term pudding. Although it usually refers to a dessert, these pretty little things are the savoury kind of goodies. Yorkshire puddings are part of the very British Sunday Roast, and they have been so for some hundreds of years.

Initially, they were called "dripping pudding", as the batter was placed beneath the meat that was roasting on a spit above a fire. In this way, the juices and fat dripping from the meat were not going to waste, but instead they could give flavour and colour to the puddings. History never ceases to be fascinating!

The Yorkshire Puddings are still extremely popular nowadays, never missing from a true British roast meal. There are pretty similar texture wise with the Toad-in-the-Hole or my Toad in the Hole with a Twist. And the mini Yorkshire canapes are just as delicious and posh.

These British starters are just another way of serving these beautifully tasty puddings. Making them at home is actually a lot easier than you would have thought.

Or, how about some Mini Toad in the Hole Canapés?Both great as finger food over the festive season, and I can guarantee you that the puddings are a lot tastier than the ready-made ones.

Ingredients needed to make Yorkshire pudding canapes

  • plain flour - well sifted to avoid lumps
  • eggs - at room temperature
  • full-fat milk - best for this recipe, as the semi-skimmed or skimmed milk is not creamy enough
  • salt and pepper
  • vegetable oil - we need an oil with a high smoking point
  • horseradish sauce
  • roast beef - leftovers from my Easy Roast Beef Recipe are the best

Easy swaps

Horseradish sauce and beef are just too good together, I wouldn't use any other sauce for the filling, really. You could, of course, use any other meat, like chicken, turkey or ham, it is entirely up to you.

They are also a great way to use up any leftover meat from the Christmas dinner, or any other special occasion. If you don't have horseradish sauce, leftover cranberry sauce or even gravy could be a good substitution.

Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (2)

Step-by-step photos and instructions

  • To make the batter, sift the flour in a bowl, crack the eggs in, and use a whisk to beat them up until the flour is fully incorporated.
  • Pour the milk in gradually, whisking continuously to get a smooth batter, then season with salt and pepper.
  • Add one teaspoon of oil to each muffin hole, and place the tin in the oven for 3-4 minutes until the oil is smoking hot
  • distribute the batter evenly between all the muffin holes, and bake for 20 minutes at 200 degrees Celsius (390 Fahrenheit)
Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (3)

Expert tips

There are a few tricks worth keeping in mind, if you want nicely puffed-up puddings. And I have watched the very best chef, Jamie Oliver, make the very best Yorkshire puddings. And this recipe is based on one of his recipes, so you know it really is top notch.

FIRST, the oil/fat has to be smoking hot when you add the batter.

SECOND, it is crucial to leave them bake undisturbed, as opening the oven too early could flatten them up.

And, one more thing, the batter has to be really, really smooth. No shortcuts, please!

I am sure they would disappear quickly, but just in case, I feel it is my duty to mention that these Yorkshire puddings are best served immediately.

I find that, left hanging around for too long makes them pretty soggy and sad looking, as they won't be nice and crispy anymore. So, now let's get the party started, time to show off these little beauties!

Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (4)

If you’ve liked these MINI YORKSHIRE PUDDING CANAPES or any other recipe on the blog, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK, andPINTERESTto see more delicious food and what I’m getting up to.

Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (5)

Mini Yorkshire Pudding Canapés

Mini Yorkshire Pudding Canapés with roast beef and horseradish sauce, the very best appetizer of the British cuisine. The perfect finger food for any party, like Christmas, New Year, birthdays or a posh Sunday Roast. The homemade Yorkshire puddings are fail-proof, and the addition of festive-looking beef and sauce take the puddings to the next level. A fantastic party food that looks and taste impressive.

4.50 from 12 votes

Print Pin Rate

Course: Appetizer

Cuisine: English

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Calories: 141kcal

Author: Daniela Apostol


  • 70 g plain flour
  • 2 medium eggs
  • 100 ml full-fat milk
  • salt and pepper to taste
  • 6 teaspoon vegetable oil
  • about 6 teaspoon horseradish sauce
  • 6 slices roast beef

Metric - US Customary


  • To make the batter, sift the flour into a large bowl, make a well in the middle and add the eggs.

  • Use a whisk to mix them very well, then gradually pour in the milk, and beat well until the batter is smooth.

  • Season with salt and pepper to taste.

  • You can pass the batter through a sieve, if you think it is not quite lump free, as it should be.

  • Preheat the oven to 220 degrees C. (430 Fahrenheit)

  • I do not have a Yorkshire puddings tin, which usually has larger holes, but the muffin one does a pretty good job. Of course, the puddings will be smaller.

  • Add one teaspoon of oil into 6 hole muffin tray and place the tin in the oven for 5 minutes, so that the oil can heat up.

  • Carefully remove the tin from the oven, and quickly pour the batter evenly between the 6 holes.

  • Place the tin back in the oven and leave undisturbed for 20 minutes until the puddings have raised and browned.

  • Remove them from the tin, and top with rolls of roast beef and a good dollop of horseradish sauce.


  • If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
  • The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.


Calories: 141kcal | Carbohydrates: 9g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 449mg | Potassium: 133mg | Vitamin A: 105IU | Vitamin C: 12.6mg | Calcium: 107mg | Iron: 1.4mg

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Mini Yorkshire Pudding Canapés - My Gorgeous Recipes (2024)


What pairs well with Yorkshire pudding? ›

Yorkshire pudding is a baked bread-like dish made from batter and is a classic British side dish often served with roast beef. It's a staple in a traditional Sunday roast meal, where slices of roast beef are served with crispy roasted potatoes, vegetables, and the iconic Yorkshire pudding smothered in gravy.

Why don t you have Yorkshire puddings on Christmas dinner? ›

It's unlikely that Yorkshire puddings were included in the first traditional Christmas dinners because they had not yet been invented. Though it should also be noted that neither would one have expected to see pigs in blankets on an early Christmas dinner plate.

What meat does Yorkshire pudding go with? ›

Serve Yorkshire pudding with roast beef or pork, as this recipe requires meat drippings.

What is the deal with Yorkshire pudding? ›

Yorkshire pudding, a baked bread pudding of British origin that is usually served as an accompaniment to roast beef. The centerpiece of an old-fashioned British Sunday lunch, roast beef was typically cooked on a spit in a fireplace until the introduction of modern ovens to the kitchen.

How healthy is Yorkshire pudding? ›

From a nutritional standpoint, Yorkshire puddings are relatively high in carbohydrates, fats, and calories, which can be attributed to the ingredients used in their preparation, such as flour and cooking oil. As such, they are considered a rich and indulgent food rather than a health food.

Is Yorkshire pudding mix better thick or thin? ›

The consistency of the batter shouldn't be too thin or too thick. The best way to know whether or not you have the perfect consistency is to dip a spoon into the batter and see if the batter creates a thin layer on the back of the spoon.

Why are Yorkshire puddings unhealthy? ›

Traditional trimmings like Yorkshire puddings, bread sauce and stuffing add to the salt, fat and calories in your meal, so go easy on these or skip them altogether. Making your own helps reduce fat and salt.

What is Great Britain's Christmas meal? ›

Christmas dinner in the United Kingdom usually consists of roasted turkey, stuffing, gravy, pigs in blankets, bread sauce, redcurrant jelly, roast potatoes; vegetables (particularly Brussels sprouts, broccoli, carrots, and parsnips) with dessert of Christmas pudding, mince pies (both served with brandy butter, custard ...

What is the best fat for Yorkshire puddings? ›

1. Choose the right fat. Use a fat that will get hot enough to puff up the yorkies. Olive oil isn't the best choice, but sunflower or vegetable oil reach a higher temperature, which is essential for achieving the maximum reaction when the batter is added.

What do British call popovers? ›

Yorkshire Pudding/ Popovers

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan.

What is a good substitute for lard in Yorkshire puddings? ›

What is best oil or fat for Yorkshire puddings? Gordon Ramsay's recipe calls for vegetable oil or beef dripping, but you can also use sunflower oil, lard or solid vegetable shortening. Avoid olive oil or butter as they burn easily and have low 'smoke' points.

What is the US version of Yorkshire pudding? ›

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

Why do Yorkshire puddings go cakey? ›

It is almost always because the oil wasn't hot enough. Yorkshire Puddings rise because the water molecules in the milk turn to steam and as they rise, they force the batter upwards to make the puddings grow.

What's the difference between Yorkshire pudding and a popover? ›

Cooking fat: Yorkshire pudding is a dripping pudding, meaning that chefs traditionally make it using the meat drippings leftover from cooking a Sunday roast dinner. Meanwhile, popover recipes tend to call for butter instead. Yorkshire pudding batter, therefore, takes on a more savory flavor than popover batter.

Should Yorkshire puddings only be served with beef? ›

"Yorkshire pudding is a versatile creature as long as there is gravy. It's great with chicken. You would not dismiss the noble toad in the hole just because it has sausage, would you? You can make a sage and onion Yorkshire pud that will be phenomenal with chicken."

Can you eat Yorkshire pudding on its own? ›

You can but to improve it's taste 100x you need to add the gravy. The gravy must be made with the meat juices from the bottom of the roasting dish. Traditionally, a generous portion of the Yorkshire pudding is eaten before the mai...

How do you celebrate Yorkshire pudding Day? ›

Of course, celebrating the day requires eating Yorkshire Pudding. You're likely to find it served in a pub-like setting on the East Coast. However, we also have recipes to share. With cooler weather, a Yorkshire pudding smothered in gravy sounds like a meal to serve to family and friends.

Should Yorkshire pudding mix be cold or room temp? ›

Room temperature vs cold batter: if your batter is at room temperature when it hits the hot pan, you will get a better rise with a crispier hollow pudding. If your batter is cold, your Yorkshires will be slightly more dense inside but with that perfect gravy-pooling cup shape.

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