BBQ Chutney & Beef Yorkshire Puddings
These tasty little treats are perfect for garden parties and picnics. Why not experiment with different toppings and fillings – by Alice Talbot
Ingredients: Makes 12-24
For the Yorkshire puddings
• Vegetable oil
• 2 free-range eggs
• 100g plain flour
• 100ml milk
The filling:
• Finely cut beef from the deli
• 226g jar of ART’s BBQ Chutney
Method:
Preheat the oven to 225˚C/gas mark 9.
In the smallest cupcake tray that you have put a tiny drop of oil into each cup, place this tray in the preheated oven for 10-15 minutes till the oil gets very hot.
Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper in a jug until light and smooth.
Careful remove the tray from the oven, then confidently fill each compartment ¾ full with the batter and continue until each cup is evenly filled.
Return the tray to the oven to cook for 12 to 15 minutes, or until risen and golden. When cooked, remove the puddings from the oven and allow to cool.
Fill each cooled Yorkshire pudding with ART’s BBQ Chutney and top with a rolled 2.5cm/1″ square of beef.
