Dessert

Best Yorkshire Pudding Canapes Recipe

Name: Best Yorkshire Pudding Canapes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 2 large eggs (room temperature); 110 g all-purpose flour; 1 tsp mustard powder; 125 ml whole milk; 2 tbsp vegetable oil or beef dripping; 1/2 bunch chives, finely chopped (reserve some for garnish); 30 g mature cheddar cheese, freshly grated; 120 g sliced ham, torn into small pieces; 4 tbsp farmhouse chutney; 4 tbsp mayonnaise (Hellmann’s recommended)

ByJulian Dempsey November 25, 2025November 25, 2025

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Introduction

Yorkshire pudding canapés are delightful little bites that transform a classic British dish into perfect party appetizers. Crispy, golden, and filled with savory toppings, they impress guests without requiring hours in the kitchen. Make them ahead and fill just before serving for easy entertaining.

The image shows a close-up of two golden brown Yorkshire pudding cups, both filled with layers of thinly sliced pink ham, creamy white sauce dripping down the edges, and a dark glossy gravy on top. The puddings have a slightly crispy texture on the outside with a soft inside. Fresh green herbs, including long chives and small thyme sprigs, decorate the top of each cup, adding a pop of color and freshness. The background is a white marbled texture that contrasts with the warm tones of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 bunch chives (finely chopped)
30 g mature cheddar cheese (freshly grated)
2 large eggs (room temperature)
110 g all-purpose flour
1 tsp mustard powder
125 ml whole milk
2 tbsp vegetable oil or beef dripping (beef dripping gives better flavor)
4 tbsp farmhouse chutney
120 g sliced ham
4 tbsp mayonnaise (I use Hellmann’s)

Instructions

Step 1: In a large mixing bowl, beat the eggs with the flour, mustard powder, and milk until smooth. Season generously with salt and pepper. If possible, let the batter rest for 20 minutes at room temperature or longer in the fridge. Bring back to room temperature before using.
Step 2: Pour a little oil or beef dripping into each hole of a 12-hole muffin tray. Place in a preheated oven at 200°C fan (gas mark 7) for 5-8 minutes until the oil is very hot and smoking slightly.
Step 3: Before removing the tray, whisk most of the chopped chives and a splash of milk into the rested batter. Quickly pour the batter evenly into each hot oil-filled muffin hole. Bake for 20 minutes without opening the oven door, until puddings have risen and turned golden.
Step 4: Sprinkle the grated cheddar cheese into the center of each pudding and return the tray to the oven for a few minutes to melt the cheese. Add a touch more chives for color if you like.
Step 5: Transfer puddings to a cooling rack to prevent collapsing and let cool slightly. Tear the sliced ham into small, bite-sized pieces while cooling.
Step 6: Spoon farmhouse chutney and mayonnaise into the center of each pudding. Top with torn ham. For extra zing, mix a pinch of mustard powder into the mayo before adding. Finish by sprinkling reserved chives over the canapés just before serving.

Tips & Variations

Use beef dripping for authentic flavor, but vegetable oil or sunflower oil works too in a pinch.
Try different fillings such as roast beef, smoked salmon, or roasted vegetables for variety.
Swap cheddar cheese for gruyere, red leicester, or any melty hard cheese you prefer.
Keep eggs and milk at room temperature before mixing to help the batter rise well.
Resist opening the oven door while baking to prevent puddings from deflating.

Storage

Yorkshire pudding canapés are best served fresh and warm. Store leftover unfilled puddings in an airtight container at room temperature for up to 2 days. Keep toppings refrigerated separately. You can make the puddings hours ahead and reheat them in a warm oven for about 5 minutes before filling. Unfilled puddings freeze well for up to a month; reheat from frozen in a hot oven for 8 minutes until crispy before topping.

How to Serve

A close-up of several golden-brown puff pastry cups stacked together on a shiny gold plate, each cup filled with a creamy white cheese mixture speckled with green herbs, topped with thin slices of pink ham and a small bunch of fresh green chives, against a soft, blurred background and white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use self-raising flour instead of plain flour?

It’s best to use plain flour for Yorkshire puddings to achieve the proper rise and texture. Self-raising flour may affect the signature puff and consistency.

Why is it important not to open the oven door during baking?

Opening the oven door causes a sudden drop in temperature that makes the puddings deflate and lose their rise. Keep the door closed until they turn golden and crispy.