Mini Yorkshire Puddings Stuffed With Branston
- Made with
- Original Pickle
- Ready in
- 30 Minutes
Mini Yorkshire puddings stuffed with Branston pickle, cheese, mash potato, and roast beef? Yes, please! Bring these out at your next Christmas party as canapés and your guests will be fighting over every last one...
Ingredients
For the Yorkshire puddings
- 1 mug of plain flour
- 1 mug of eggs
- 1 mug of whole fat milk
- Salt and pepper, to season
- Dripping, for cooking
For the filling
- 1 tsp Branston pickle
- 1 slice of roast beef, pink
- 1 tbsp grated cheddar
- 1 tbsp mash
- A dollop of horseradish cream and a sprinkling of chopped chive, to serve
Method
- For the Yorkshire puddings, combine all of the ingredients and mix until smooth. Pass through a sieve and leave to rest overnight.
- Pre-heat oven to 220C.
- Add a teaspoon of dripping to each cup in a muffin tray and place in the oven for 10 minutes or until smoking hot.
- Take the tray out of the oven and pour equal amounts of Yorkshire pudding batter into each cup. Bake in the oven for 20 minutes or until the puddings are fully risen and deep brown. Remove from the oven.
- Into each Yorkshire pudding, layer mash, Branston, roast beef, and cheese. Place back in the oven for 5 minutes or until the cheese has melted.
- Serve on a board with the horseradish cream and chives, to garnish, and a big bowl of gravy to dip in. Enjoy!