5 ways with
Yorkshire puddings
The ultimate all-rounder, Aunt Bessie’s Yorkshire puddings are perfect for all your Easter entertaining – from Easter roasts to lazy brunches – here’s some inspiration for you
Written by Hayley Shedden
Tried, tested and much loved, Aunt Bessie’s Yorkshire puddings come in all shapes, sizes and styles. From wonderfully fluffy and golden Bake at Home Yorkshires to indulgently big and deep Homestyle Yorkshires, there’s a quick and delicious simple oven-cook Aunt Bessie’s variety that you and your family are sure to fall in love with.
And while it goes without saying Yorkshire puddings are the perfect accompaniment for any roast, the recipe possibilities are surprisingly endless, making them ideal for any family dinner – whether it’s a special occasion, a Sunday roast or just a midweek meal. So stock up that freezer, then give a few of these clever and easy ideas a try.
To bring out the Bessie in you
1 Mini toad in the hole
Makes 8 - Prep 5 mins - Cook 20-25 mins
Heat oven to 220C/200C fan/gas 7. Put half a sausage on each of 8 Aunt Bessie’s Bake at Home Yorkshires and cook for 20-25 mins. Heat 1 tbsp olive oil in a large frying pan, then add 1 finely sliced large red onion and cook over a medium heat. Stir regularly, until they caramelise – this will take about 20 mins. When cooked, season and set aside. Mix 150ml boiling water with 1 tbsp gravy granules in a jug until smooth, then pour into the onions. When the mini toads are cooked, dollop a generous spoonful of gravy and serve.
2 Southern chicken
Makes 8 - Prep 10 mins - Cook 20 mins
Heat oven to 200C/180C fan/gas 6. Pour ½ tsp maple syrup onto each of 8 Aunt Bessie’s Homestyle Yorkshires and cook for 20 mins. Heat 250ml vegetable oil in a large frying pan. Mix 100g plain flour, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp dried oregano and 1 tsp dried thyme in a bowl. Add 1 beaten egg to another bowl. Cut 2 chicken breast fillets into 4 strips each, then dip one strip at a time into the flour, then the egg, and then the flour again, to coat. Fry the strips in the hot oil until golden and crispy. Remove from the pan and drain on kitchen roll. When the Yorkshires have cooked, add a chicken strip to each, drizzle over a little maple syrup and sprinkle with crumbled bacon.
3 Breakfast Yorkshires
Makes 8 - Prep 15 mins - Cook 4 mins
Heat oven to 200C/180C fan/gas 6. Put 1 tsp chilli or tomato chutney in each of 8 Aunt Bessie’s Golden Yorkshires then drape 1 slice of Parma ham over each and cook for 4 mins. When done, put half a boiled egg into each and sprinkle over chopped fresh chives and a few chilli flakes, if you like.
4 Korean chicken
Makes 8 - Prep 10 mins - Cook 20 mins
Heat oven to 200C/180C fan/gas 6 then heat 250ml vegetable oil in a large frying pan. Mix 100g plain flour, 1 tsp salt, ½ tsp ground white pepper and 1 tbsp Korean chilli flakes in a bowl. Beat 1 egg in another bowl. Cut 2 chicken breasts into 4 strips each, then dip each strip into the flour, then the egg, and then the flour again, to coat. Fry in the hot oil until the batter is golden and crispy. Remove from the pan and drain on kitchen roll. Cook 8 Aunt Bessie’s Homestyle Yorkshires for 5 mins. Once cooked, fill each with shredded iceberg lettuce, add a chicken strip and top with a little mayonnaise mixed with sriracha, finely sliced spring onions and a sprinkle of sesame seeds.
5 Minty lamb Yorkshires
Makes 8 - Prep 10 mins - Cook 26-29 mins
Heat oven to 200C/180C fan/gas 6. Mix together fresh finely chopped rosemary and mint leaves, then set side. Season a 400g lamb loin fillet with salt. Heat 1 tbsp olive oil in a large frying pan, and when hot, seal the lamb all over for about 10 mins. Put the lamb on a baking tray and pat the chopped herbs all over it, then cook for 12-15 mins. Meanwhile, in a frying pan, heat a knob of butter. When melted, add 4 sliced spring onions and a few savoy cabbage leaves. Fry until softened then add 200g frozen petit pois and 50ml water. Bubble away until the peas are cooked through, then season. Remove the lamb from the oven and leave to rest while you cook 8 Aunt Bessie’s Golden Yorkshires for 4 mins. Thinly slice the lamb, then when the Yorkshires are ready, fill with the pea mixture, top with a slice of lamb, and sprinkle over a little chopped mint.