Mini Yorkshire Puddings with Caviar Cream

Make ten mini Yorkshire puddings and fill each with 6g of crème fraîche and 2g of Royal Baeri Caviar. A single 20g tin covers the tray exactly, giving five guests two warm-base canapés each.

Recipe quantities

Divide the batter across 10 wells of a standard 12-hole muffin tin; the recipe makes 10 small puddings. Use all the caviar and 60g from the crème fraîche pot.

Equipment

• 12-hole standard muffin tin
• Mixing bowl, whisk and measuring jug with a pouring lip
• Digital scale and pastry brush
• Cooling rack, teaspoon and clean caviar spoon
• Small tray that can hold the finished canapés level

Bake, cool briefly and fill

1. Whisk the batter. Mix 75g flour with the eggs, then add the milk and water gradually until no dry pockets remain. Rest the covered batter for 20 minutes while the oven heats.
2. Heat the tin. Set the oven to 220°C, or 200°C fan. Brush 10 wells with 2ml oil each and heat the empty tin for 5 minutes.
3. Pour safely. Stir the batter once. Remove the hot tin, divide the batter between the 10 oiled wells, keeping each below half full and return it to the oven without delay.
4. Use structure as the cue. Bake until the puddings have risen, the sides are coloured and the centres look dry enough to hold filling. Begin checking after 12 minutes rather than opening the door early.
5. Release steam. Move the puddings to a rack and make a small opening in each centre if no natural hollow has formed. Let strong heat settle so the chilled topping is not placed on a steaming base.
6. Allocate the filling. Put 6g crème fraîche into each hollow, then add 2g Royal Baeri. Finish with chives and serve all 10 promptly.

Choosing the tin and filling

Use a standard muffin tin for these quantities, rather than a tray of tiny canapé wells. Divide the batter evenly between ten wells and leave room for it to rise. Oven performance varies: the starting check time is a cue to inspect, while set sides and cooked centres determine when the puddings are ready.

Yorkshire-pudding troubleshooting

• The puddings stay flat: confirm that the tin and oil were hot before pouring, and avoid leaving the filled tin on the worktop.
• The centres are wet: return the unfilled puddings to the oven and check in short intervals before adding any chilled ingredients.
• The shells collapse on the rack: bake until the side walls are set and pierce the centre to release steam.
• The topping spills: use 6g crème fraîche as the base, widen the hollow gently and keep the platter flat.

Allergens and handling boundary

Fish, milk, egg and wheat, including gluten, are present. Check the exact flour, dairy and caviar labels and retain any cross-contact statements. Handle the hot oil tin carefully and keep the caviar and crème fraîche chilled under their pack directions until the shells are ready. Fill close to service and serve promptly. Keep unused dairy and caviar according to their separate pack instructions; do not use a tin date to assign a holding period to a finished canapé.

Caviar and cream arithmetic

Ten × 2g uses one 20g Baeri tin. Ten × 6g uses 60g crème fraîche, leaving 110g from a 170g pot. At the 12 October 2026 catalogue check, the Baeri tin was £27 and the linked cream pot £6; both were available. The two purchased packs total £33 before the batter ingredients and checkout charges. Their unused and opened portions have separate storage instructions.

Browse the full caviar collection