Enjoy three courses of Yorkshire Pudding inspo

Bitesize Yorkshire Puddings with Roast Beef and Horseradish

Diddy but fiery, these miniature puds pack a real kick. Start your Sunday dinner right with these bitesize Yorkshire puddings topped with roast beef and horseradish.

Ingredients

• 1 pack of Morrisons The Best Topside Beef
• 2 tbsp Creme fraiche
• 2 tbsp Horseradish
• Handful fresh chives, chopped

Method

1. Preheat the oven to 220°C/200°C fan/Gas 7 (turn off the fan if possible. This will ensure heat comes from the top of the oven to help the puddings rise).
2. Use the Perfect Yorkshire Puddings recipe at the top of this page to blend and prep your pudding batter.
3. Brush a 12-hole bun tray with 3 tbsp vegetable oil and place in the oven for 5 minutes to heat. It’s very important to get the oil hot before you pour in the batter.
4. Spoon 1/2 tbsp of batter into each of the 12 sections of the tray and bake for 25 minutes until crusty and golden. Don’t be tempted to open the oven door part-way through, as it could stop the puddings rising.
5. Leave the mini puds to cool, in the meantime mix your horseradish and creme fraiche together in a bowl and set aside. Quarter your slices of beef.
6. Spoon some horseradish cream into each bitesize Yorkshire pudding and top with a rolled quarter of beef slice.
7. Garnish with fresh chives. 

Mini Toad in the Hole Yorkshire Puddings

Mini toad in the hole anyone? These delicious bitesize creations are a great way to start off a hearty meal.

Ingredients

• Yorkshire Pudding ingredients from the Perfect Yorkshire Pudding recipe above
• 30 pack of Morrisons Cocktail Sausages
• Rosemary, finely chopped

Method

1. Preheat the oven to 220°C/200°C fan/Gas 7 (turn off the fan if possible. This will ensure heat comes from the top of the oven to help the puddings rise).
2. Use the Perfect Yorkshire Puddings recipe at the top of this page to blend and prep your pudding batter.
3. Brush a 12-hole bun tray with 3 tbsp vegetable oil, place 2 cocktail sausages in each compartment and pop in the oven for 15 minutes to cook until the sausages have browned. 
4. Remove the tray from the oven and carefully pour the batter over the sausages.
5. Bake for 25 minutes until crusty and golden. Don’t be tempted to open the oven door part-way through, as it could stop the puddings rising. 
6. Garnish with rosemary.

Indian Yorkshire Puddings

Spice up your Sunday dinner with a fiery twist on the classic Yorkshire pudding.

Ingredients

• 15g chopped fresh coriander
• 1 tsp black onion seeds
• 2 level tsps of medium curry powder
• 100g/3½oz plain flour
• ¼ tsp salt
• 3 large free-range eggs
• 225ml/8fl oz semi-skimmed milk
• 4 tbsp sunflower oil

Method

1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Mix the flour, curry powder, black onion seeds and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk and chopped coriander. This can be done with a wooden spoon, but is easier with an electric hand-held whisk. Pour the mixture into a jug.
3. Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. Transfer to the oven for 5 minutes, or until the oil is piping hot.
4. Carefully remove from the oven and pour the batter equally between the holes or the tin. Return the batter quickly to the oven and cook for 20–25 minutes (35 mins if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.

Roasted Garlic and Mediterranean Vegetables Yorkshire Puddings

Combine our perfect Yorkshire pudding recipe with fresh Mediterranean vegetables to make a tasty infusion that will wow your guests.

Ingredients

For the Mediterranean Vegetables:

• 1 large courgette, diced
• 1 red onion, peeled and diced
• ½ small aubergine, diced
• 150g butternut squash
• 1 tbsp fresh rosemary, roughly chopped
• 6 cloves garlic
• 3 tbsp olive oil
• 3 tbsp vegetable oil

For the Yorkshire Puddings:

• 350ml milk
• 4 large eggs
• 250g plain flour
• 1 tsp salt
• 3 tbsp vegetable oil

Instructions

1. Pre-prepare 1 portion of our Perfect Yorkshire Puddings batter for this recipe. See above for this recipe higher up on the page.
2. Preheat the oven to 200°C/180°C fan/Gas 6 and make the batter. Place the vegetables, rosemary and garlic on a baking tray, toss with oil and season well. Roast for 20 minutes until golden then set aside.
3. Brush two non-stick six-hole (or one 12-hole) muffin tins with 3 tbsp vegetable oil (muffin tins will help you achieve tall puddings). Place in the oven for 5 minutes to heat. It’s very important to get the oil hot before you pour in the batter.
4. Squeeze the roasted garlic into the batter and stir. Pour the batter into the hot oil. Sprinkle the vegetables evenly over the top and bake for 25 minutes.

Sweet Yorkshire Puddings with Ice Cream and Salted Caramel Sauce

Turn our perfect Yorkshire pudding recipe into the ultimate sweet treat, by combining it with cinnamon, ice cream and salted caramel. Crispier than a pancake, and wackier than a waffle. Yummy!

Ingredients

• 1 tsp ground cinnamon
• 130g caster sugar
• 125ml golden syrup
• 125ml double cream
• 60g unsalted butter
• 1 tsp vanilla extract
• 1 tsp sea salt flakes
• 1 scoop vanilla ice cream, per serving

Method

1. Use our Perfect Yorkshire Puddings batter for this recipe. See above for this recipe higher up on the page.
2. Make the batter and stir through the cinnamon and 2 tbsp of the sugar.
3. Brush two non-stick six-hole (or one 12-hole) muffin tins with 3 tbsp vegetable oil (muffin tins will help you achieve tall puddings). Place in the oven for 5 minutes to heat. It’s very important to get the oil hot before you pour in the batter.
4. Pour the batter evenly into the oiled muffin tins and bake for 25 minutes until crusty and golden. Don't be tempted to open the oven door part-way through, as it could stop the puddings rising.
5. To make the sauce, heat the golden syrup in a saucepan over a low heat. Add the rest of the sugar and cook, without stirring, for 10 minutes or until the mixture turns a deep golden brown. Take care not to burn the sugar.
6. Remove from the heat and whisk in the cream until well combined, then whisk in the butter and vanilla extract. Allow to cool slightly then sprinkle the salt over.
7. Serve the cinnamon Yorkshires on plates with a scoop of vanilla ice cream inside and the warm caramel sauce poured over the top.

Yorkshire Pudding Profiterole with Fresh Berries

A giant profiterole? Yes please. These creamy, chocolate filled treats are the perfect pudding on a lazy Sunday afternoon. A wacky spin on the traditional Yorkshire pudding that you need to try.

Ingredients

• Yorkshire pudding ingredients from our Perfect Yorkshire Pudding recipe 
• 100g milk chocolate
• 2 tbsp double cream
• 2 tbsp butter
• 2 tbsp sugar
• 1 pack of Raspberries
• 1 pack of Blueberries
• Squirty cream

Method

1. Use our Perfect Yorkshire Puddings batter for this recipe. See above for this recipe higher up on the page.
2. Make the batter and stir through 2 tbsp of sugar.
3. Brush two non-stick six-hole (or one 12-hole) muffin tins with 3 tbsp vegetable oil. Place in the oven for 5 minutes to heat. It’s very important to get the oil hot before you pour in the batter.
4. Pour the batter evenly into the oiled muffin tins and bake for 25 minutes until crusty and golden. Don't be tempted to open the oven door part-way through, as it could stop the puddings rising.
5. To make the sauce, heat the butter, double cream and chocolate in a pan on a medium heat until melted. Keep stirring regularly taking care not to burn the chocolate.
6. Serve the mini Yorkshire puddings with the chocolate sauce, scattered berries and top with whipped cream.