Pigs in Blankets Yorkshire puddings belong to the season of fizz and second helpings.
Pigs in blankets Yorkshire puddings are my festive mischief. When the tree lights soften, I want small, melty, salty-sweet bites. Crisp edges, soft middles, a tray that fogs the window.
These little golden cups invite lingering near the oven. Bacon-wrapped sausages swagger in and steal the room. They taste like parties and second helpings.
The Mischief of a Mini Mouthful
I adore Yorkshire puddings in all their guises.
A spoon of caramelised onion tucked underneath lends the kind of sweetness that makes bacon taste even more bacony, sausage more sausagey.
Use a good jar, I reach for Driver’s Pickles Caramelised Onion
Salt, Sweet, Soft, Crunch
Then there’s the cheese. Brie, because it melts AND behaves beautifully under the grill for a minute or two.
Use Camembert if you fancy more oomph.
Either way, the moment that snowy wedge slumps into the cup and eddies round the pig in blanket is the moment people start to hover.
A little festive drizzle never goes amiss, cranberry if you’re in a tart-meets-sweet mood, honey if you want a gentle floral glow.
What you get, in the end, is an unapologetically celebratory mouthful, pigs in blankets Yorkshire puddings that feel canapé and comfort all at once.
I like them in that delicious lull in December. The hour before lunch when grazing feels inevitable.
Or Boxing Day night, when leftovers become a plan.
They’re perfect passed round with fizz. Just as good with a jug of proper gravy. Pour it straight into one; it’s encouraged.
The contrast is the joy. A party snack with supper instincts. Completely moreish.
And because this is the season for easy wins, I’ll say it plainly: you can use ready made caramelised onion, bake the sausages ahead, even the Yorkshires can be good ready-mades and no one will complain.
The recipe lives below in tidy form, but the spirit is forgiving and exuberant. Warm everything until it smells like December, assemble with a generous hand, and let the Brie do the rest.
If you’re lookin for more festive inspo, start with a bowl of Celeriac & Apple Soup for a light, elegant opener, set a tray of Smoked Salmon Puff Pastry Tarts out for nibbling, then sweeten the table with my Pistachio & Caramel Cookies.
Ingredients
-
Yorkshire Puddings
- Fillings and Finishes
Instructions
-
Make the Yorkshire Pudding Batter
Roast Pigs In Blankets
- Heat oven to 200°C (180°C fan). Wrap each sausage in half a rasher of bacon. Place on a tray; roast 20–25 minutes until crisp and golden. Add Caramelised Onion
- Warm Driver’s Pickles Caramelised Onion gently in a small pan until loosened and glossy. Season if needed, then set aside. Yorkshires Re-heat or Re-Crisp
- From batter: Increase oven to 220°C (200°C fan). Add ½–1 tsp oil to each hole of a 12-hole muffin tin; heat 5–7 minutes until shimmering. Divide batter halfway up each cavity; bake 15 minutes until puffed and deep golden. Ready-made: Place Yorkshires on a preheated tray and re-crisp 5–7 minutes at 220°C (200°C fan). Assemble + Melt
- Spoon a little caramelised onion into each Yorkshire with a slice of brie. Nestle in a pig in blanket. Top with more Brie. Return to the oven 3–4 minutes until the Brie just softens. Finish and Serve
- Drizzle with cranberry (or honey), scatter thyme, grind over black pepper, and serve hot.
Notes
Notes Make-ahead: Onions keep 3 days in the fridge. Roast pigs in blankets earlier and reheat. Cheese swap: Camembert for extra oomph. Oil tip: ½–1 tsp oil per muffin cavity gives lift without greasiness. Heat the tin until very hot. Gravy moment: A little jug of hot gravy poured into one Yorkshire is joy.
