Mini Yorkshire Puddings With Cheese

Mini Yorkshire puddings topped with cream cheese


  • 2 small onions, finely sliced
  • Oil, for frying
  • 2 garlic cloves, chopped
  • ¼ red cabbage, thinly sliced
  • 80g muscovado sugar
  • 200ml balsamic vinegar
  • 100ml boiling water
  • 30 mini Yorkshire puddings, ready-prepared
  • 150g Primula Cheese ‘n’ Ham
  • 15 tomberries, halved (or small cherry tomatoes)

These delicate bites can be served with a Sunday roast, or used as a canape. Filled with red cabbage and topped with cream cheese, they taste as good as they look!

Makes: 30
Cooking time: 2hr 5min

How to make Mini Yorkshire Puddings With Cheese:

  1. Pre-heat your oven to 180°C, Fan Oven 160°C, Gas Mark 4.
  2. In a frying pan, braise the onions in a little oil until golden. Add garlic and cook for a couple of minutes.
  3. Place the onions and garlic into a large casserole dish along with the cabbage, sugar, balsamic vinegar and boiling water. Put into the oven for 2 hours, stirring at regular intervals.
  4. Cook the mini Yorkshires according to pack instructions.
  5. Fill each Yorkshire with a teaspoon of your cabbage mixture. Top with Primula Cheese ‘n’ Ham and finish with half a tomberry.

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