Yorkshire pudding canapés

recipe Detail


I’m yet to meet anyone who doesn’t love a Yorkshire pud, and here I’ve elevated them from Sunday roast accompaniment to star of the canapé show – wonderful for a celebratory gathering, either at home or for a street party. You can fill them with whatever you like, but I love the classic ploughman’s combo of ham, cheese and chutney for a bite-size fix.


- Yorkshire pudding mix

- Olive oil

- Salt

- Pepper

- Garlic powder

- Dried thyme

- 1 cup cherry tomatoes

- 1 cup fresh mozzarella balls

- 1/4 cup balsamic vinegar

- Fresh basil leaves


1. Preheat your oven to 350 degrees Fahrenheit.

2. In a mixing bowl, prepare the Yorkshire pudding mix according to the package instructions. Add in a pinch of salt, pepper, garlic powder, and dried thyme for added flavor.

3. Grease a mini muffin tin with olive oil and spoon the pudding mixture into each cup, filling them about 3/4 full.

4. Bake the Yorkshire pudding cups in the oven for 15-20 minutes, or until they are golden brown and puffed up.

5. While the pudding cups are baking, prepare the toppings. Cut the cherry tomatoes in half and place them in a small bowl. Add in the mozzarella balls and drizzle with balsamic vinegar. Toss gently to coat the tomatoes and mozzarella.

6. Once the pudding cups are done baking, remove them from the oven and let them cool for a few minutes.

7. Using a knife, gently remove the pudding cups from the muffin tin. They should pop out easily.

8. Place a cherry tomato half and a mozzarella ball on top of each pudding cup. Garnish with a fresh basil leaf.

9. Drizzle a little bit of balsamic vinegar on top of the canapés for an extra burst of flavor.

10. Serve the Yorkshire pudding canapés immediately and enjoy your savory and delicious appetizer!

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