Beef and Yorkshire Pudding Canapes

I am behind posting few blog posts… In fact, I don’t want to think how many I’m behind – I think I’m in a major procrastinating mood nowadays.  February 15th was my husband’s birthday and I have 2 recipes to post from that, on February 17th I hosted a Downton Abbey finale party and I have few recipes from that, and few isolated recipes… oh boy.  Anyway, before I ramble on I will get right to it and post one of the recipe from the Downton finale party – this Beef and Yorkshire Pudding Canape was so delicious and simple to make!  Perfect finger food for any ocassion; my only advice is to get a really good cut of roast beef.  We got our roast beef from the Whole Foods Market and asked them to thinly slice – about 1-1/2lbs of sliced roast beef for 4 dozen canapes (plus some left over to make some sandwiches).

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Makes at least 24

Yorkshire puddings:

1 cup flour

1/4 tsp. salt

1 cup milk

2 eggs, beaten

 Horseradish cream:

1/2 cup non fat greek yoghurt or non fat sour cream

2 tbsp. prepared horseradish (we love extra hot to give a burst of flavour)

salt and pepper

 Mustard cream:

1/2 cup non fat greek yoghurt or nonfat sour cream

2 – 3 tbsp. Dijon mustard (we love grainy and spicy)

salt and pepper

For the filling:

12 slices of thinly shaved roast beef

flat leaf parsley, to garnish

  • Preheat oven to 450 degrees F.
  • Add a very thin layer of vegetable oil in each cup of a 24 mini muffin tins and heat in the oven.
  • To make the Yorkshire puddings, blend the four and salt, gradually whisk in the milk to ensure no lumps, then add the eggs.
  • When the tray is hot, spoon in the batter in each muffin tin and return to the oven.  Watch carefully, and cook for about 8-10 minutes until the mixture has puffed up and has browned. Then let cool on a wire rack.
  • To the make horseradish cream, simply mix the ingredients together. To make the mustard cream do the same.
  • Tear each slice of roast beef in half.  Loosely wrap into a rose shape and pile on each of the baby Yorkshire pudding. Add a dollop of horseradish cream to half of the canapés, mustard cream to the other.  Decorate all with a sprig of flat leaf parsley, tray and serve at room temperature.

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My opinion:  If you want to indulge a bit, use bacon drippings instead of oil when making yorkshire pudding.  I usually save bacon drippings in a container and keep it in the refrigerator.  The muffin tins will have to get really hot (in fact when the oil starts smoking a bit take the tins out of the oven) and immediately pour in the batter.  You’ll see the batter puff up as they bake, but once the pudding is done baking and allowed to cool they’ll shrivel down so don’t be alarmed.

I only made horseradish cream because I love horseradish (and used sour cream) – so yummy!!

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