Mini Yorkshire Puddings with Mushrooms

These mini Yorkshire Puddings make delightful canapés or serve 2 or 3 with a salad as a starter, they taste delicious. Use the AGA Portmeirion Mini Muffin Tray for these individual portions. 

Makes 24

Batter:

120g strong plain flour

¼ tsp salt

2 large free range eggs

300ml full cream milk

Ground black pepper

25g butter

2 shallots, finely chopped

150g mushrooms, chopped

1 clove of garlic, grated

1 red chilli, bottom half sliced (for garnish), top half chopped

4½ tbsp rape seed oil

Garnish:

Sliced chilli, see above

Chopped parsley


Method

Make the batter first. Place the flour and salt into a basin and gradually whisk in the eggs and milk, season with some ground black pepper. Transfer the batter into a jug to make pouring easier.

Melt the butter in an AGA Frying Pan and sauté the shallots for a few minutes, until softened and translucent, add the chopped mushrooms, grated garlic and the chopped half of red chilli. Cook, whilst stirring, for 3-4 minutes. Put aside to cool.

Place a ¼ tsp of oil into each ‘cup’ of the AGA Portmeirion Mini Muffin Tray.

2, 3, 4 and 5 oven AGA: Slide the tray onto the floor of the Roasting Oven for 5 minutes to heat the oil. Remove the tray from the oven and place on the Simmering Plate. Place some of the mushroom mixture into each of the ‘cups’ – about a teaspoon – give a final whisk of the Yorkshire Pudding batter and pour over the mushroom mixture, the batter should come approximately two-thirds of the way up.

Slide the AGA Portmeirion Mini Muffin Tray onto the second (AGA 60, AGA 3, AGA7 and AGA eR7 Series on third set of runners) down in the Roasting Oven and cook for 20-25 minutes until they have risen and browned.

Remove the mini Yorkshire Puddings and serve hot garnished with the slices of chilli and a little chopped parsley.       

Cook the remainder of the mixture or store in the refrigerator until the next day.

Dawn Roads