Mini Yorkies with Redefine Flank Steak

Make the mini-Yorkshire puddings:

In a bowl, whisk “Crackd” whole egg alternative and vegan milk and water until frothy. Sieve the flour, baking powder and cream of tartar into the liquid. Add the salt and whisk until smooth. Place mixture in the refrigerator for at least 1 hour.

Pre-heat oven to 240°C/220°C fan. Put approx. 3ml of the vegetable fat or oil into each well of a muffin tin and place in the oven for 5 minutes to get smoking hot. Pour the batter into the muffin moulds until slightly under the rim. Place in the oven and cook for 10 minutes. Remove and push down the center of each pudding with a spoon, creating a well. Return to the oven for 10 more minutes

Cook the Redefine Flank Steak: Heat oil in a non-stick pan over medium-high heat. Rub the Flank Steak with oil, salt, and pepper. Sear the Flank Steak in the hot pan for approx. 2 minutes per side until a caramelised crust forms. Remove the cooked Flank Steak from the pan and slice it thinly with the grain into 8-10 slices.

Assemble the canapés: To assemble your mini-Yorkshire puddings, add a slice of the Flank Steak, a small spoon of horseradish cream, a dollop home-made mulled wine & cranberry chutney and a sprinkle of salt and pepper. Garnish each pudding with a watercress leaf.