Yorkshire puddings - more flexible than you may think

Oct 25 2011 Advertisement Feature

Sunday may be a dismal reminder of an imminent end to the weekend, but there is always at least one thing to look forward to – the roast dinner.

Vegetables soaked in steaming gravy, roast potatoes and most importantly meat – all of which come heavily armed with their appropriate accompaniment. Pork has its crispy crackling, chicken its pigs in blankets, lamb with mint sauce and last, but by no means least, beef with the noble Yorkshire pudding.

A torturous debate can ensue as one attempts to choose their meat each weekend – if I don't go for beef, will I have to say goodbye to the Yorkshire pudding, inevitably spending the rest of the meal consumed with pudding jealousy?

Fear not, for a Yorkshire pudding recipe can be more adventurous and varied than you may think. If you haven't already, try serving them with any of the aforementioned roast meats and you'll be surprised at how pleasing the combination is.

And it's not just mini puds out there to be explored - there are giant ones, the size of a plate, with the contents of the roast served inside. They can be filled with bangers and mash, hot onion gravy, or even curry for the more intrepid.

For vegetarians, they can accompany nut roast or a caramelised onion and lentil wellington. It's not even difficult to create a vegan Yorkshire pudding recipe, if you add soy yoghurt and soy milk to the flour.
For even more Yorkshire pudding recipes, try Waitrose online.