Aunt Bessie’s swaps cakes and sandwiches for Yorkshire Puddings in new afternoon tea inspired recipes

To mark National Yorkshire Pudding Day this Sunday, Aunt Bessie’s has turned the traditional afternoon tea on it’s head with a selection of recipes that swap sandwiches, pastries and cakes for savoury and sweet Yorkshire Puddings.

Yorkshire puds have long been the staple of any roast dinner, but Aunt Bessie’s has completely torn up the rule book with its afternoon tea inspired recipe collection, including Beef Stilton and Horseradish Pin Wheels; Chicken, Bacon and Mustard Mayo Yorkshire Pudding Wraps, Egg and Cress filled Yorkshire Puddings, Chocolate Profiteroles and Yorkshire Pudding Egg Custard.

Katie Lewis, Assistant Product Development Manager at Aunt Bessie’s, said: “A lot of people are unaware that Yorkshire Puddings have the same ingredients as pancakes, making them just as versatile for a sweet or savoury treat. With Brits spending more time at home during lockdown, we’ve seen a 4.1% increase in sales of Aunt Bessie’s Yorkshire Puddings over the last year¹, especially as people continue to look for convenience as they attempt to separate work and home life.

“We want to encourage the curiosities of Yorkshire Pudding fans by bringing two much-loved British occasions together. We’re excited to see what creations fans come up with to mark National Yorkshire Pudding Day this weekend.”

Aunt Bessie’s have been creating Yorkshire Puddings for over 25 years and create a whopping 4,470 every minute, so they know a thing or two about how to make these national treasures extra tasty. However, social media fans are currently divided over the recipes, particulary with a row about sweet vs savoury.

Recipes

Yorkshire Pudding Egg Custard 

Ingredients

• 250ml double cream
• 250 ml milk
• 3 egg yolks
• 15g cornflour
• Nut meg for dusting
• Aunt Bessie Golden Yorkshire pudding

Method

1.           Cook the Aunt Bessie’s Golden Yorkshire puddings according to the on pack instructions

2.           In a medium saucepan add the milk, sugar, and vanilla extract.

3.           In a small bowl combine the egg yolks and cornflour and mix with a whisk until it becomes a smooth paste.

4.           Heat the milk mixture and cream, on medium heat, until it gets hot and the sugar dissolves. Don’t let it get too hot, not scalding or boiling.

5.           Take the pot off the stovetop and pour a few tablespoons of it into the bowl of egg yolks. Stir the egg yolks quickly, this will help prevent them from cooking. Then pour in a little bit more and keep stirring, etc. until half of the sugar milk has been incorporated. Replace the pot back on the stovetop.

6.           Pour in the egg/milk mixture into the pot and stir until it is all combined. Keep heating and stirring until it thickens up and comes to a rolling boil. This process will cook the eggs and give a nice thick pudding type consistency.

7.           Pour into the cooked Yorkshire pudding and dust with nutmeg and chill to set.

8.           Serve and enjoy.

Beef Stilton and Horseradish Pin Wheels

Ingredients

• 2 slices of cooked beef
• 20g stilton
• 10g horseradish
• 1x Aunt Bessie’s Giant Yorkshire Pudding

Method

1.           Cook the Aunt Bessie’s Giant Yorkshire pudding according to the on pack instructions

2.           Cut the Aunt Bessie’s Yorkshire Pudding base away from the Yorkshire Pudding sides, so you’re left with a flat round base.

3.            Top the base with the beef, stilton and horseradish.

4.           Roll the base to form a wrap.

5.           Cut the wrap like base into sections to create pin wheels.

6.            Serve and enjoy.