Yorkshire Pudding Canapes

These delightfully puffy and golden-brown Yorkshire pudding canapés are topped with prawn cocktail for a festive twist. Best enjoyed with a glass of Champagne.

Makes: 20 - 24

Preparation time: 25 minutes

Cooking time: 15 minutes

 

Ingredients

Canola or vegetable oil, to fry

5 free-range large eggs, beaten

Sea salt and freshly ground black pepper, to season

250g flour

1 cup milk

To serve: Goat’s cheese, steamed prawns, micro herbs and sliced radishes

 

Method

Preheat the oven to 225°C. Add a little vegetable oil into each cup of a muffin tray. Place in the preheated oven to heat up. This is an important step as the heat is what shocks the batter, resulting in the puff.

 

Whisk the ingredients together to combine until lump-free and add to a jug so that it’s easier to pour into the hot tray. Fill each muffin cup about ¾ of the way full when the oil is hot (handle with care). Place back into the oven immediately and bake until puffy and dark golden, for about 15 minutes.

 

Leave to cool slightly before adding a teaspoon of soft goat’s cheese into each cavity. Top with steamed prawns, micro herbs or edible flowers and sliced radishes.

 

Cook’s Tip: Enjoy with Champagne.

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