Stuffed Yorkshire Pudding

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This Stuffed Yorkshire Pudding offers a festive combination of warm, savory sausage with the tart burst of fresh cranberries, all baked into a light, golden batter. The cranberries' tang perfectly balances the sausage's richness, creating a dish that’s hearty enough for a quick dinner with a green salad on the side.

Somewhere between the British classics known as Yorkshire Pudding and Toad in the Hole, these mini Yorkshire puddings are stuffed with a delicious mix of savory sausage and tangy cranberries. Unlike other stuffed Yorkshire pudding recipes, the stuffing is baked into the pudding rather than filled after baking. Traditional? Perhaps not. Tasty? Absolutely.

🤤 Why you'll love this recipe

The small puddings make a great appetizer, first course, or meal with a green salad or vegetable on the side.
You'll enjoy a delightful range of flavors, including savory, salty, tart, earthy, and buttery. It's a seasonal and festive twist on classic Yorkshire pudding.
It's a simple recipe that's ready in about 40 minutes. Great for weeknight cooking.

For more festive holiday recipes, check out these:

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🤤 Why you'll love this recipe
🐖 Ingredients & Substitutions
🍎 Variations & Substitutions
🔪 Instructions
🌟 Top Tips
🍳 Equipment
🥡 Storage
🤔 FAQ
🥗 Pairing
📖 Recipe
🥚 Related Recipes
💬 Comments

🐖 Ingredients & Substitutions

Here's everything you need to make this Stuffed Yorkshire Pudding.

sausage, cranberries, and other ingredients for making the recipe

Key Ingredients

Flour, eggs, milk - For making the batter
Sausage - Use your favorite sausage. Mine is the red wine and garlic pork sausage from Vermont Salumi. You could use sweet, spicy, or other flavored sausage.
Cranberries - Fresh cranberries add tartness and fruit flavor to the stuffed puddings. Stock up on cranberries when they are in season and available in late fall. They freeze well, keep for months, and there are so many good uses for them.
Cooking oil - You need a high-heat oil to withstand the temperatures of the hot oven. It should have a smoke point of at least 450 degrees.
Thyme - Fresh thyme adds fresh herby flavor. You can use ⅓ as much if using dried.
Jam, jelly, or marmalade - Use any variety with a complementary flavor to your sausage, such as apple jelly, fig jam, or orange marmalade.

See the recipe card below for the full list of ingredients and quantities.

🍎 Variations & Substitutions

Unstuffed Yorkshire pudding - Skip the sausage and cranberries for a more traditional Yorkshire pudding.
Other stuffing ideas - You can stuff Yorkshire pudding with just about anything you like, so you can use this recipe as a starting point and change it to your liking. Leftovers, such as those from a roast dinner, also make good stuffing.
Replace the cranberries with apples - If you don't want to use cranberries, try an equal amount of peeled and chopped tart apples.

🔪 Instructions

How to make Stuffed Yorkshire Pudding.

cooking oil being brushed in a muffin tin

Step 1: Add 2 teaspoons of cooking oil to each of the 12 muffin cups. Brush the oil around the sides of each.

ingredients for making the yorkshire pudding batter

Step 2: Whisk the flour, milk eggs, baking powder, salt, and thyme to make the Yorkshire pudding batter.

sausage being sauteed in a cast iron pan

Step 3: Cut the sausage into pieces and brown in a pan on the stove.

cranberries and sausage cooking in a pan

Step 4: Add the cranberries and jelly to the pan, toss to coat, and cook for another minute then remove from the heat.

filling being spooned into yorkshire pudding batter

Step 5: Pour the batter evenly among the muffin tin cups, then scoop in the sausage filling.

a tray of stuffed yorkshire pudding with cranberries

Step 6: Bake the Yorkshire puddings for 20 minutes or until browned and puffy. Serve immediately.

🌟 Top Tips

After adding the oil, preheat the muffin tin in the oven for at least 10 minutes. Place the muffin tin on a baking sheet in case there is any spillover.
Be careful when spooning the Yorkshire pudding batter into the hot oil in the muffin tins to avoid splashing and burning yourself. However, you want to fill the tin quickly so it doesn't cool down.
Don't open the oven door while the puddings bake, as this can cause them to deflate.
According to an incredibly detailed and helpful article about Yorkshire Pudding on Serious Eats, Kenji explains that batter that if you let your batter rest overnight in the fridge, you'll get a better rise and flavor on your puddings. So if you have the time or want to get a head start on this recipe, give that a try.

🍳 Equipment

Muffin tin: This recipe works well with a 12-cup muffin tin. However, you can also use a pan with fewer, larger-sized cups to make larger-sized Yorkshire puddings. Slightly increase the baking time to make up for the larger size.

🥡 Storage

Leftovers can be stored in an airtight container for up to three days. To restore some of the crispness, they should be reheated in a 350°F oven for about 10 minutes.

🤔 FAQ

What is Yorkshire pudding called in America?

We call them popovers. They're essentially the same recipe. The main difference is that Yorkshire pudding uses beef fat drippings instead of oil.

Can you eat Yorkshire pudding cold?

Yes, you can eat Yorkshire pudding cold. However, they're really at their best when they're hot and fresh out of the oven.

What is the trick to Yorkshire pudding?

The oven, pan, and oil should all be as hot as possible for the best rise on the Yorkshire puddings. Letting the batter rest before baking also helps.