Mini Yorkshire Pudding Bites with Horseradish “Beef” & Onion Jam

Prep Time 25 mins

Cook Time 35 mins

Total Time 1 hr

Cuisine: British

Courses: Canapés

Difficulty: Advanced

Description

These dainty Yorkshire pudding bites are a cheeky tribute to Britain’s Sunday roast tradition, shrunken down, veganised, and served as irresistible Bonfire Night canapés. Crisp on the outside and soft inside, they cradle a rich onion jam and a sliver of savoury seitan “beef,” finished with a dollop of creamy horseradish sauce. They’re nostalgic, comforting, and sophisticated enough to impress guests by firelight or candle glow.

The combination of sweet, tangy onion jam and the warmth of horseradish makes each bite burst with familiar pub flavours. A drizzle of vegan gravy or a sprinkle of fresh thyme gives them an extra flourish, turning these tiny puddings into big crowd-pleasers. Served warm straight from the oven, they’re a perfect prelude to your Bonfire Night feast.

Ingredients

For 4 servings (12–16 bites):

Yorkshire Puddings:

120 g plain flour
120 ml unsweetened soy milk
60 ml water
1 tsp apple cider vinegar
1 tsp baking powder
2 tbsp aquafaba
1 tsp fine salt
4 tbsp vegetable oil

Caramelised Onion Jam:

2 medium red onions, finely sliced
2 tsp olive oil
1 tsp brown sugar
1 tsp balsamic vinegar
Pinch of salt

Horseradish “Beef” Filling:

100 g seitan “beef” slices or vegan beef-style strips
1 tsp olive oil
2 tsp vegan horseradish sauce (plus extra to garnish)
Pinch of smoked paprika

For garnish:

Fresh thyme leaves or chives

Instructions

1
Preheat the oven to 220°C (fan 200°C). Place a mini muffin or Yorkshire pudding tin in the oven with a little oil in each cup.
2
In a jug, whisk together the soy milk, water, and vinegar. Let sit for 5 minutes to curdle slightly.
3
In a bowl, whisk together the flour, baking powder, and salt. Add the aquafaba, then slowly pour in the milk mixture, whisking until smooth and bubbly.
4
Carefully remove the hot tin from the oven and pour the batter evenly into each cup, about two-thirds full. Bake for 20–25 minutes until puffed and golden. Do not open the oven door during the first 15 minutes.
5
Meanwhile, make the onion jam. Heat the olive oil in a small pan, add the onions and a pinch of salt, and cook gently for 10–12 minutes until soft and caramelised. Stir in the sugar and balsamic vinegar, and cook for another 5 minutes until glossy.
6
For the filling, heat the olive oil in a frying pan and add the seitan “beef” pieces. Sprinkle with smoked paprika and cook for 3–4 minutes until lightly browned. Stir through the horseradish sauce.
7
Once the puddings are cooked, remove them from the tin and let them cool slightly on a wire rack.
8
Fill each pudding with a small spoonful of onion jam, top with a piece of seitan “beef,” and finish with a dab of horseradish sauce. Garnish with thyme or chives.
9
Serve warm on a platter — preferably with a sparkler or two nearby.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 182kcal

% Daily Value *
Total Fat 7.9g13%
Sodium 285mg12%
Total Carbohydrate 22.8g8%
Dietary Fiber 2.1g9%
Sugars 4.7g
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.