Love them but, assuming you’re having turkey, I wouldn’t serve them for Christmas dinner.
But Christmas dinner is all about the sides so no one is missing out
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Turkey’s over rated, much rather have a good rib of beef so Yorkshire pudding is an easy choice.
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I put the motion to my lot earlier that YPs should be part of the family Christmas meal. My son is totally on board since it offers the perfect ‘mop’ for gravy, bread sauce etc. Wife and daughter unconvinced!
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What a disaster!
Made my YP batter, heated the oven only to find no beef dripping in the fridge!!! Arghhh the stuff of nightmares.
Duck fat will have to suffice but I’m not sure how that will go.
I love Yorkshire pudding with beef but can’t stand it with poultry.
There’s enough on the Christmas plate without Yorkshires.
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I asked my (football mad) son what he thought. His priority order for Christmas dinner:
Champions League:
- Large Yorkshire pudding not for sharing = Man City (he liked @Alley_Cat’s picture)
- Normal size Yorkshire pudding = Man City squad team
- Roast potatoes = Arsenal
- Turkey = Chelsea
Europa League:
5. Gravy = Liverpool
6. Pigs in blankets = Newcastle
7. Stuffing = Everton (ha ha!)
Mid-table:
8. Carrots = Spurs (over-rated and will never be top)
9. Peas = Brentford (not bad)
Relegation:
10. Sprouts = Luton (his Grandad supported them)
11. Parsnips = Man United
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Maybe a giant Yorkshire pudding with the roast contents contained within.
This is very popular in some parts of Roast Blighty.
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That is a meal for one?!
Golly…I feel minimalist…
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You know how to live. I can’t think of two tastier things than duck or lamb… maybe venison for a three-way tie breaker.
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We have used Lard occasionally when the particular roast we cooked didn’t give us enough drippings in the pan to produce a good gravy plus YP. Though usually, if the cut doesn’t seem to have a nice bit of fat on top, we will ask for a chunk of fat to place on top of the roast as it cooks.
But in a pinch, the Lard is quite good with the yorkshire.
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Rubbish 
… my mum, my Nan all from the north riding had Yorkshire pudding as meal on its own, in a big rectangular dish and was served with mince and gravy… it was gorgeous, especially with oodles of Lea and Perrins… to me even though I live in Suffolk Yorkshire puddings just served with roasts is ridiculous… and a sacrilege… no we have never had Christmas dinner served with Yorkshire pudding.
Of course the variant Yorkshire pudding dish is Toad in the Hole… rectangular dish of Yorkshire pudding with sausages in it… I can’t see it working with Pigs in Blankets.
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Never found a really decent Mint Sauce, always seemed to be too vinegary or me, but I have never tried making my own.
Any suggestions Alley Cat?
Good question! Generally I prefer a vinegary taste to over sweetened.
99% of the time we don’t make a fresh sauce - it’s generally a last resort if we’ve run out of bottled. Whenever my potted mint flourishes it seems to get hit almost overnight by pests and leaf borers of some kind.
We use Colman’s generally, and prefer sauce to jelly varieties.
To be honest I used to find most of the own brand supermarket sauces tasted very similar to Colman’s though not sure that still holds true. The mint content varies wildly these days (maybe always has).
Tried Waitrose’s essential mint sauce and thought it was vile, unless I had a bad pot.
Used to like this but as with many things the varieties stocked in store have reduced since the pandemic, not sure either if the recipe has changed:
Can’t remember if I’ve tried Tracklements mint sauce recently but it has a higher mint content.
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It was rather a lot, lots more veggies cooked than usual too - after some spuds and carrots were prepared by Mrs AC I found an aubergine/bag of peppers that were not going to last, and also needed to use some fresh green beans/broccoli and onions.
The YP/mash was for the kids mostly but I couldn’t resist.
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We have some truly horrendous mint sauce in Australia - but fortunately Aldi has started selling the Colman mint sauce shown above - very nice
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I’ve tried making my own using various home grown mints but still prefer Colmans.
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There are some good ones you just have to look around and be careful. We have great mint sauces from markets (never supermarkets).
Prefer a mint jelly…
No vinegar, doesn’t overpower - or better still home made apple and mint jelly
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