- 16 quick cook mini yorkshire puds
- 210g thinly sliced organic pre-cooked beef
- Horseradish sauce
- 15 silicone cup cake cases
- 135g pack of flavoured jelly/jello (I used raspberry)
- 500g fresh vanilla custard
- 600 ml fresh whipping cream
- Swiss roll/sponge
- Chocolate sprinkles
- Rainbow pearl decorations
If you are looking for some relatively quick and easy party food ideas for your Christmas get-together look no further as I have two ideas you many want to try today. It’s not always appropriate to serve a full meal at gatherings. There are times when you need bites, canapes, hors d’oeuvres or snacks.
These great tasting mini Yorkshire puds and even yummier mini trifles are superb as they sit neatly on a side plate and wont fall out of your friends hand and down the front of their pristine new Christmas outfit. Unless of course they are not great with hand/mouth co-ordination, but you can’t be responsible for everyone!
For the Mini Yorkshire Puds -
- Slice the roast beef slices in to thin slices length-ways
- Pop them them on a plate and set to one side
- Bake the puds in the oven on a baking tray. The ‘quick bake’ ones (available in the freezer sections of most supermarkets) usually only take around 4-5 minutes
- Remove the puds from the baking tray and place onto a serving plate/platter
- Start adding the strips of beef to the middle of the puds until they are all full
- Using a teaspoon, spoon a small amount (about the size of a penny) of the horseradish into each of the puds
- These puds are best served warm but they are just as yummy when cooled down
For the Mini Trifles -
- Place the silicone jelly cases onto large tray (the reason I used silicone cases for the trifles is because paper cases are not strong enough to hold all the ingredients, plus silicone cases are re-usable)
- Mix up the jelly / jello in hot water, as per the instructions on the packet, until the cubes of jelly / jello have dissolved
- Pour the jelly / jello liquid into the silicone cake-cases until about one third full
- Distribute the cases onto a large tray and put them into the fridge.
- Allow the jelly / jello to set, this usually takes around 2-3 hours
- Once the jelly / jello has set , spoon out approximately one tablespoon of the Swiss roll and place it on top of the jelly/jello
- Drizzle one teaspoon of festive sherry over the top of the Swiss roll
- Let it soak in to the sponge for a moment or two
- Pour the custard into the cake case covering the Swiss roll and jello but do not fill it to the top
- Whisk the whipping cream in the mixer until light and fluffy
- I then put the whipping cream into a piping bag and piped the cream onto the custard to ensure the top was totally covered in cream, but you could just spoon the cream on if you don’t have a piping bag
Tip: You may be tempted to use squirty canned cream for this, but DON’T! The canned cream goes runny and limp after about five minutes and this will not look good on your party table.
- Finally, sprinkle with chocolate sprinkles and rainbow pearl decorations and pop them back into the fridge for another hour or two.
Serve with a teaspoon and watch your guests enjoy them!
Have a great day!
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