Mini Yorkshire Puddings With Pan-Seared Steak Mini Yorkshire Puddings With Pan-Seared Steak

Photography: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

These itty-bitty Yorkshire Pudding bites will disappear at any game night, family night or weeknight.

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes


Mini Yorkshire Puddings:
Pan-Seared Rib Eye Steak:


Preheat oven to 450°F. 

Mini Yorkshire Puddings: In bowl, whisk together flour, salt and pepper until combined. In separate bowl, whisk together eggs and milk. Add flour mixture to egg mixture; whisk until combined. Cover and refrigerate for 30 minutes.

Divide oil evenly among cups of 24-count mini muffin pan. Place pan on baking sheet; bake until oil is very hot, about 12 minutes.

Carefully pour batter into muffin cups until three-quarters full; return to oven. Bake until puffed and golden brown, about 16 minutes. Let cool in pan for 5 minutes. Carefully remove from pan; transfer to serving platter.

Pan-Seared Rib Eye Steak: Mean­while, pat steak dry; sprinkle with salt and pepper. 

Heat oil in cast-iron pan over medium-high heat. Add steak; cook until bottom is browned, about 3 minutes. Flip steak; add butter, thyme and garlic. Cook, spooning melted butter over top, until medium-rare, about 3 minutes. Transfer to cutting board; tent with foil. Let stand for 10 minutes. 

Thinly slice steak across the grain. Skewer together mini puddings, steak, cornichons and blue cheese (if using).

Test Kitchen Tip: Yorkshire pudding batter can be made a day in advance. Whisk before pouring into cups.

Makes 24 mini puddings.

Nutritional facts PER MINI PUDDING: about

  • Fibre 1 g
  • Sodium 282 mg
  • Sugars 7 g
  • Protein 7 g
  • Calories 126
  • Total fat 6 g
  • Potassium 159 mg
  • Cholesterol 30 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g


  • Iron 6
  • Folate 5
  • Calcium 3
  • Vitamin A 2
  • Vitamin C 3
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Appetizers & Snacks

Mini Yorkshire Puddings With Pan-Seared Steak