Yorkies with Cranberry and Orange Relish

Yorkshire Puddings and Relish
Credit: Recipes & Food Styling: Jennie Shapter Photography: Jon Whitaker

Prepare ahead for Christmas with a side dish for your main course, and a tasty relish, then freeze ready for Christmas Day! We’ve more recipes to make and freeze before Christmas in this week’s issue of My Weekly, plus a whole selection of delicious baked Christmas goodies!


Serves: 6-8
Cooking time for Yorkies: 20min, then 6-8min from frozen on the day
Cooking time for relish: 15min, then simply defrost and serve on the day

For the Yorkies:

  1. Sift the flour into a bowl and stir in the salt. Whisk in the eggs and sufficient milk to make a smooth batter. Transfer to a jug and leave to stand for 30min. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Add a little oil to a 12 hole muffin tin and heat for 5min, until hot.
  2. Divide the mix between the holes and bake for 20min, or until risen and golden. Transfer the Yorkies to a cooling rack and leave until cold.
  3. Place in freezer-proof bags, in a single layer and freeze flat. To cook from frozen, place on a baking tray, in a preheated oven at 200°C, Fan 180°C, Gas Mark 6 for 6-8mins.

For the relish:

  1. Place the cranberries in a small pan. Place the orange juice in a jug and make up to 150ml with cold water. Add to the pan and bring to the boil. Simmer for 5min, or until berries start to burst.
  2. Add the orange zest, ginger and caster sugar. Simmer for 5min, or until starting to thicken. Leave to cool. Either store in the fridge for up to 1 week or freeze for up to 2 months. Defrost overnight.