Pigs in Blankets Yorkshire Puddings with Brie & Caramelised Onion

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.