Do you serve Yorkshire puddings with your Christmas lunch?

[RuttleTuttle]

This isn't a thing I or my family have ever done. But online, I see that some people do. Do you?

To me, leftovers such as cold turkey and gammon, pigs in blankets (I always make loads) cranberry sauce, etc. are one of the best bits of Christmas, which to me includes Boxing Day and up to NYE.

Yes, it was originally intended to be a humble starter, to fill people's bellies with cheap stodge, so they wouldn't eat so much expensive meat in the next course.

Which is not really what one is meant to do at Christmas, unless one is really poor.

@RuttleTuttledid you accidentally use self raising flour? I did that one time years ago as I just completely forgot you use plain and I’d been baking a lot of cakes before that!

Also, if the fat doesn’t get hot enough they don’t rise as well.

I do have yorkies with Xmas Dinner, but usually aunt Bessie’s due to a lack of oven size. However, I’ve just read someone on here suggesting putting them in the oven as everything else is being served up so I might try that this year. I do make home made every Sunday though. I don’t follow a recipe - I chuck a load of plain flour in a bowl, crack 2 eggs in, add a load of milk and mix with a fork. If too thick, I add more milk or some water until I get the right consistency. Doing it this way, the can be a bit doughy (but still rise well)…. But my middle son absolutely loves them so I do it this way. If doing toad in the hole, I follow a recipe and that always comes out very light and rises well.

Nah, I'm done with Christmas dinner food after the 25th. We are firmly back to normal food from Boxing Day on and probably won't have another roast dinner for several weeks (we only have them a few times a year).

Yep we have Yorkshire puddings with every roast dinner (but then again we are in Yorkshire so it would be illegal not to!).

DH makes THE best garlic Yorkshire puddings 😍

Yes, but I live in Yorkshire :)
get the fat hot in the pans so nearly smoking (gas 7) then get the mixture in quickly and don’t open the oven door til theyre risen in about 7/8 minutes, turn the tray around, another 5 mins and theyre ready, I do them while I’m resting the meat and plating other things up. Also, mixture needs to be room temp, cold eggs kill the rise :)

No, too much going on and something else to think about, we have them with Sunday roasts just not at Christmas

No.
Only with roast beef.
v strict on this!!

Why wouldn't you? Just a bundle of crispy deliciousness!

Yes, but then we have rib of beef for Christmas dinner. I should confess though that I also make pork, sage and onion stuffing balls which presumably I shouldn't because we're not having turkey.

Yes! We do them with every roast dinner, they're the one thing I can guarantee everyone around the table will eat.

I do serve them, under duress. In my view Yorkshires should only be served with Roast Beef

I don't eat them so just get Auntie Bessie's

OTOH I make (delicious) bread sauce....

Yes... But we are a family who serve them with steak pie, and sausage and mash. Yorkshire puddings rule ...

Yes

Why? Why why why? So weird.

Yes.

Never. Only serve Yorkshire puddings with beef, not with turkey. And nor do we serve red cabbage which has started to appear on Christmas dinner menus too.

Love both of these side dishes but not on Christmas Day.

We serve roast potatoes with turkey and all of the trimmings, and plenty of them. We also serve two types of stuffing. Do not need any more carbs!

Red cabbage is ye ancient traditional veg, and has been an accompaniment to turkey for generations, being a veg that has always been available in winter, and having the spices that go with Christmas!

Red cabbage might well be traditional, but I've never been served it at Christmas at anyone's home and never served it myself, only had it at Christmas meals out and I don't like the spices, although I do like cabbage generally. I don't think spices work with roast dinner even if they are a Christmas tradition, I only put a token clove in my bread sauce and fish it out again fairly quickly.

I never used to make red cabbage, but now do as its something I can prepare 3/4 days prior to the day and reheat easily - I make it. I do also enjoy red cabbage.I use Delilah smith recipe and its fairly tame on the spices.

Yes…as I do with every roast dinner. My family would stage a revolt if there were no Yorkshire pudding 🤣

But why??? There are no rules about this! 🤦‍♀️

Vegetarian family here , yes we have them with our Christmas dinner . However , this years decision ( for the first time ) is not to do a roast type meal , but will probably make a chilli the day before to have a very easy , lazy day on Christmas Day.

Yep, we never used to (remember chatting to someone who was outraged by this her logic was Christmas dinner should be the ultimate roast so should include all the trimmings) but there’s a family member who can’t eat various foods and this is pretty much his cheat meal for the year so they got added.

I also tend to do them with every roast and there would be mutiny from my kids if that stopped for Christmas.

All that said I do have to buy them which I wouldn’t usually as I just don’t have room or time in the oven.

As a Yorkshire Woman, for the LOVE OF GOD do not make them they day before! You literally might as well buy crappy frozen ones.
Yorkshires are incredibly easy. Make the batter early in the morning. 1/2 pint of milk, 3 eggs, 3/4 cup of plain flour. Whisk like a demon, stick in the fridge. Whisk a couple more times during the day if you can remember.
Put your oven on as high as it will go. Use 1/2 tsp of goose fat in each mould. Heat until it smokes. Pour in the batter as quickly as you can then put the Yorkshires in on the top shelf. Depending on your oven, they will take 15-20 minutes, do not open the door to check!! That is enough batter for 6-8 biggish Yorkshires, plus spare to add to the gravy (Yorkshire batter in gravy is a heaven sent invention!)
Honestly, it’s just mixing eggs, flour and milk! You cannot go wrong.