Let this classic side dish take centre stage with our fantastic flavourings. From savoury to sweet, we’ve got all the ideas you need to take your Yorkies to the next level
Add some allure to this classic Sunday roast staple. Stay on the safe side with our savoury selection, or be seduced by the sweet side and serve your puddings as just that - pudding!
Mustard & herbs
English mustard is guaranteed to give a fiery kick to your batter. Stir in any herbs that you have to hand – we’ve used rosemary and thyme.
Doesn't everything taste better with bacon? Chop a few rashers into small pieces, then grill or fry until crispy, making sure to drain off any excess fat. Leave to cool, then stir into your uncooked batter before pouring into your pre-heated tin as usual, reserving a few shards to sprinkle on the top if desired. Try our five-star rated recipe to make your basic batter.
Making miniature versions of this comfort food classic means extra surface area touching the tin to puff up and go golden. We’ve added apple for sweetness and used half-fat sausages to make these a healthier choice that kids will love.
Cheese & chives
Incorporate this classic flavour combination into your batter by folding in a few tablespoons of chopped fresh chives before pouring into the tin. Once full, top with a sprinkle of grated cheddar in the middle of each pudding, and watch them puff up around a golden cheesy centre.
A bit of booze
Don’t be fooled by the title, this dish is a pancake in name only. Transform your usual mix from humble to heavenly by adding aromatic vanilla extract and topping with brandy-soaked cherries.
We’re suckers for salted caramel: with vanilla poached pears and lashings of sticky toffee sauce, this is one sweet and sophisticated way to serve your Yorkshire puds for dessert.
These individually-portioned puddings pair fresh apple and blackberries for a little taste of autumn.
Blackberry & apple Yorkshire puddings
A well-stocked storecupboard is all you need to whip up this family-friendly pudding. Simply sweeten the batter with a sprinkling of sugar, then add whatever tinned fruit you have to hand - we used prunes and apricots.
Do you favour a flavoured Yorkie, or prefer a purist pudding approach? Share your better batter banter in the comments below…