Moorishly good mini Yorkshire puddings with melt on the tongue fillet steak and gravy, served with Tyrrells British beef & ale crisps

Makes 12 canapes


  • 4 heaped tbsp flour
  • ½ tsp salt
  • 2 eggs, beaten
  • 275 mls full-fat milk

  • 3 tbsp high-temperature oil
  • Tyrrells British beef & ale crisps, to serve


  1. Sieve the flour with the salt. Make a well in the middle and gradually work in the beaten eggs. Next, whisk in the milk until the mixture resembles single cream. Leave the batter to stand for at least an hour.
  2. Meanwhile, pour the oil or fat into a mini Yorkshire pudding tin, and place in a 220°C/200°C/Gas 7 oven until smoking hot.
  3. Give the batter a stir and remove the tin from the oven. Pour the batter evenly into each hole – act quick so the oil doesn’t cool down too much. Watch the Yorkshires sizzle for a moment – sizzling is a good thing. Bake for about half an hour or until each mini pudding has risen to golden brown perfection.
  4. Beef up the canapes with Tyrrells British beef & ale crisps on the side – the perfect accompaniment.

Si recommends serving with a cube of medium fillet steak, a drizzle of gravy, and a smidge of horseradish.

Pledge yourself
to our periodical

Should you sign up here for our newsletter, expect to receive 81% news and 19% tomfoolery. No actual letters (it’s an email these days.)

Sign up, sign up!