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    Rachel Allen's mini Yorkshire puddings

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    Rachel Allen's mini Yorkshire puddings

    A Great British classic - but in dainty party-sized form.  This hot canapé is perfect for entertaining as parts of it can be prepared in advance.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 24


    75g strong white flour, sifted
    150ml whole milk
    2 eggs, 1 separated
    200g sirloin steak
    1 tbsp olive oil
    60ml vegetable oil
    4 tbsp onion jam (see Rachel Allen's onion jam recipe)
    24 rocket leaves (approx 20g)


    1. Preheat the oven to 200°C, gas mark 6. In a bowl, put the flour, milk, whole egg and yolk (keep the egg white for another recipe).  Season with salt and pepper. Whisk together, add 150ml water and whisk again until smooth. Pour into a jug and set aside for up to 2 hours.
    2. Meanwhile, place a griddle pan over a high heat. Drizzle the steak with olive oil and season generously on both sides. Once the pan is smoking hot, add the steak and cook for 2–4 minutes on each side. Remove from the pan, cover with foil and leave to rest for 15 minutes.
    3. Put ½ tsp vegetable oil in each hole of a 24-hole mini-muffin tin. Put it in the oven for about 5 minutes until the oil is just smoking. Remove from the oven and quickly fill each hole about two-thirds full with the batter, then return to the oven and cook for 18–20 minutes or until risen.  While the yorkshire puddings cook, remove any excess fat from the steak and cut it into 24 x 5mm slices.
    4. As soon as the puddings are cooked, take them out of the oven and transfer them onto a large warmed serving plate.  Add a generous ½ tsp onion jam and a slice of steak to each and decorate with a rocket leaf.

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