Delicious Mini Yorkshire Puds

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The traditional Yorkshire pudding recipe is one that has been around for generations. It has never needed a vast list of ingredients which makes this simple dish a massive hit with self-confessed lousy cooks across England. Although the Yorkshire pudding is famous for being from Yorkshire, its actual origin is unknown. Regardless of where the first Yorkshire pudding was created, it has been a massive part of the traditional English Sunday dinner for many years.

The Yorkshire pudding comes in all sizes, and occasionally can come in all different shapes too. They can be infamous for not rising or for not being the proper bowl-shape, but if you can follow this traditional Yorkshire pudding recipe carefully, you should have perfect puds for your dinner! This recipe is ideal for serving Yorkshire puddings as canapés with various fillings and makes 24 servings.
You will need:
2 eggs
100g plain flour
180ml milk
½ tsp salt
Vegetable oil
Preheat the oven 220C/425F/gas mark 7. Put one scant teaspoon of oil into each section of a 24-hole mini muffin tin then place the tin in the oven.
You then need to break the eggs into a measuring jug, add milk until the mixture comes to about 300ml, and whisk it together. Next, add the flour and salt until the mixture has no lumps and is a very fine, smooth texture. 
Carefully remove the tin from the oven, taking care not to spill the hot oil. You then need to pour the batter into the centre of the holes, filling up to half way. Return the tin to the oven and bake your mini Yorkshires for 9-12 minutes.
Ideally with miniature Yorkshires, they are best to make beforehand, for example if you are serving them as canapés at a party, you can do them the day before and use the day of your party to organise a delicious filling for them. If you want to serve them cold, you can do. However, Yorkshire puddings served hot taste fantastic. Cook fillings separately and put the pre-baked Yorkshires in the oven for 3-5 minutes to reheat.
If you are serving the mini Yorkshire puddings as a pre-main course appetiser, the possibilities are endless as to what you can use as filling for them. Roast beef and horseradish can seem like having a miniature roast dinner in one mouthful. Placing a cocktail sausage inside makes a mini Toad in the Hole, another traditional English dish.
For a more fancy option you could use stilton and fried onion, or maybe spinach and pancetta. The simpler options of tomato and basil or caramelised red onion are just as delicious, or you can just have them plain. As you can see, the Yorkshire pudding recipe allows infinite possibilities, so experiment with flavours and you will make many, many party guests very happy.Be sure to check out Recipe Bridge for other types of
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Benjamin Christie has 10 articles online

Benjamin Christie is the Managing Director of Recipe Bridge, a recipe search engine that contains over 1.7 million recipes for you to find exactly what you're looking for any day of the week."

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Delicious Mini Yorkshire Puds

This article was published on 2011/10/04