Description
These Best Yorkshire Pudding Canapes are delightful bite-sized appetizers that turn traditional Yorkshire puddings into party-perfect treats. Crispy, golden pudding cups are filled with savory ham, tangy farmhouse chutney, and creamy mayonnaise, topped with mature cheddar and fresh chives for an elegant, tasty snack that’s easy to prepare ahead and sure to impress guests.
Ingredients
Scale
For the Yorkshire Puddings:
- 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
For the Toppings and Filling:
- 120 g sliced ham, torn into small pieces
- 4 tbsp farmhouse chutney
- 4 tbsp mayonnaise (Hellmann’s recommended)
Instructions
- Make the Batter: In a large mixing bowl, whisk together the 2 large room temperature eggs, 110 g all-purpose flour, 1 tsp mustard powder, and 125 ml whole milk until smooth. Season generously with salt and pepper. Let the batter rest at room temperature for 20 minutes or longer in the fridge, then bring it back to room temperature before use.
- Prepare and Heat the Muffin Tray: Pour 2 tbsp vegetable oil or beef dripping evenly into each hole of a 12-hole muffin tray. Place the tray in a preheated oven at 200°C fan (gas mark 7) for 5-8 minutes until the oil is very hot and nearly smoking.
- Finish Batter and Bake Yorkshire Puddings: Whisk most of the chopped chives and a splash of milk into the rested batter right before removing the tray. Quickly and carefully pour the batter evenly into each hot oil-filled muffin hole, filling halfway. Bake for 20 minutes without opening the oven door to allow the puddings to rise and turn golden. Sprinkle grated cheddar cheese in the center of each pudding and return to the oven for a few more minutes until cheese melts. Garnish with a touch more chives for color.
- Cool the Puddings and Prepare Fillings: Transfer baked Yorkshire puddings to a cooling rack to prevent sogginess and allow to cool slightly. Meanwhile, tear the sliced ham into small, bite-sized pieces.
- Assemble the Filled Yorkshire Puddings: Spoon a little farmhouse chutney and mayonnaise into the well of each pudding. Top with torn ham. To add extra flavor, you can mix a pinch of mustard powder into the mayo before spreading. Finish by sprinkling reserved chopped chives over the canapés just before serving.
Notes
- Use room temperature eggs and milk for better batter rise and texture. If eggs are cold, warm in a bowl of warm water for 5 minutes before using.
- Do not open the oven door during baking to prevent puddings from deflating.
- Ensure the oil in the muffin tray is smoking hot before adding the batter to get crispy edges and prevent sticking.
- Fill muffin holes only halfway with batter to allow rising without overflowing.
- Yorkshire puddings can be made ahead and reheated for 5-8 minutes in a hot oven before filling.
- Store unfllled puddings at room temperature up to 2 days or freeze up to 1 month. Keep toppings refrigerated separately.
- Customize fillings with different deli meats, cheeses, chutneys, or make vegetarian by using roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: British
Keywords: Yorkshire pudding canapes, British appetizers, party snacks, bite-sized Yorkshire puddings, easy appetizers, festive canapes, savory snacks
