Yorkshire Pudding Recipes Christmas Leftovers

If you have leftover pigs in blankets from your Christmas dinner, this is a great recipe to try. You can also use leftover Yorkshire puddings! We serve these up on Boxing Day, or make them for Christmas party food canapés because everyone’s always impressed with our homemade Christmas party food. Try these mini pigs in blankets toad in the hole for a yummy Christmas nibbles or Christmas party food recipe, or make the most of your leftovers with these mini Yorkshire puddings. If – like us – you never have Christmas leftovers – this recipe is still great if you’re looking for easy Yorkshire pudding recipes. Kids go wild for these mini pigs in blankets toad in the hole bites.


– 1 pack of The Jolly Hog Black Treacle Bacon Pigs In Blankets, already cooked (if not, set them to cook according to pack instructions)
– Eggs
– Milk
– Olive or sunflower oil
– Plain flour (or gluten free flour for alternative)
– Any other leftovers
1 tbsp Tracklemsents Wholegrain mustard
– 100ml Crème fraiche
– 1 large red onion
– 1 garlic clove
– 100g mushrooms


– It’s best to start you Yorkshire pudding recipes in advance. Make the Yorkshire pudding batter up to 24 hours before, or a minimum of 30 minutes before you are cooking.
– Start your pigs in blankets toad in the hole by cracking 2 eggs into a mug and then pour them into a separate bowl.
– Pour your milk into the bowl, pouring it up to the point the egg went up to (you can tell by the mark left on the mug). Pour the milk into the bowl with the eggs in. Repeat the same process with the flour, up to the same mark, and then into the bowl with the other ingredients in it.
– Heat your oven to 220 fan.
– Pour a little oil into the bottom of the wells in an oven-proof cupcake tray. Place the tray in the oven for 10 mins so the oil heats up.
– Remove the tray from the oven and pour the batter into the holes, evenly spreading the mixture across them.
– Lower the heat to 180 and cook your Yorkshire puddings (or mini pigs in blankets toad in the hole) for 15-20 minutes. Try to avoid opening the door or they won’t rise. Peak through your oven to see how they’re getting along and remove them when they’re risen and brown to your liking.
– For a delicious sauce, finely chop onions and garlic, and slice mushroom into thin pieces.
– Heat oil in a frying pan on a medium heat. Stir fry for onion and mushroom for 5-10 mins, until they soften. Add the garlic and cook for a further 5 minutes.
– Reduce to a low heat, add the crème frâiche and mustard, and stir. Once the crème fraiche goes runny, remove the sauce from the heat and serve.
– Fill the Yorkshire puddings with the leftovers, add a dollop of the sauce and top with a Pig in Blanket! Add this to your Winter warmer Yorkshire pudding recipes!

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