Small Holiday Bites: Filled Mini Yorkshire Puddings

Makes 12

Prep time: 12 minutes

Bake time: 15 minutes

There is nothing more classically British than a Yorkshire pud! These are bite-sized but pack a punch from the creamed horseradish and the peppery watercress. For a vegetarian alternative, you could substitute the toppings for chopped roasted (bell) peppers with a sprinkle of feta.

Vegetable oil, for oiling the pan

40 g/generous ¼ cup plain/all-purpose flour

½ teaspoon fine salt

½ teaspoon freshly ground black pepper,

plus extra to serve

1 egg, beaten

50 ml/3½ tablespoons whole milk

To serve

4 tablespoons crème fraîche

2 tablespoons creamed horseradish (or to taste)

2–3 large slices leftover roast beef (or from a deli)

Small handful watercress sprigs

12-hole non-stick mini muffin pan. Preheat the oven to 220°C/fan 200°C (425°F) Gas 7. Pour ½ teaspoon of vegetable oil into each of the 12 holes in the muffin pan and place in the hot oven for 5 minutes to heat up. Sift the flour, salt and pepper into a bowl and stir together. Make a well in the centre and crack the egg into the well. Beat in the egg with a whisk, gradually incorporating the flour until smooth. Gradually add the milk and whisk in until the batter has no lumps and all the milk has been incorporated. Carefully retrieve the muffin pan with the hot oil from the oven and divide the batter between each hole, approx. 3 teaspoons into each. Cook in the preheated oven for 15 minutes until the Yorkshire puddings have risen well and are golden. Transfer to a cooling rack to cool. For the horseradish cream, mix the crème fraîche and creamed horseradish together, adding more horseradish to suit your taste. Set aside. Cut the roast beef into 12 pieces. To assemble, make a little cut in the top of each Yorkshire pudding and tuck a slice of beef in vertically. Spoon ½-1 teaspoon of the horseradish cream over the top. Garnish each Yorkshire with a watercress sprig and finish with a little freshly ground black pepper. Serve immediately.


Recipes excerpted from Afternoon Tea at the Cutter & Squidge Bakery by
Annabel Lui & Emily Lui, published by Ryland Peters & Small (CAN $27.95). Photography by Clare Winfield © Ryland Peters & Small. Used with permission from the publisher.