Snow-Topped Mini Yorkshire Puddings

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By Primula

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Sarah Proctor ©

A perfect seasonal side dish or delicious canapé, these dinky mouthfuls are brimming with punchy flavour!

Ingredients:

• 150g Primula Cheese ‘n’ Ham
• 30 mini Yorkshire puddings
• 15 tomberries, halved
• ¼ red cabbage, thinly sliced
• 80g muscovado sugar
• 200ml balsamic vinegar
• 100ml boiling water
• 2 garlic cloves, chopped

To Make:

1. Preheat your oven to 180°C.
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 (or slow cooker) 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. Serve.