Yorkshire Puddings with Homemade Blueberry Jam
There’s something magical about Yorkshire puddings. The way they puff up in the oven, golden and airy, with crisp edges and soft, tender centres. Traditionally served as a savoury accompaniment to a Sunday roast, these puddings are surprisingly versatile.
In this recipe, I’ve given them a sweet twist, filling each with homemade blueberry jam for a treat that’s light, fruity, and utterly irresistible. Perfect for brunch, dessert, or even turning leftovers from your Sunday roast into a delightful indulgence, these sweet Yorkshire puddings show just how flexible this classic British dish can be.
If you are new to spelt flour and would like to know more, please check out my tutorial: The Beginner’s Guide to Spelt Flour.
My sweet Yorkshire puddings with homemade blueberry jam
These sweet Yorkshire puddings with homemade blueberry jam take a beloved British classic and turn it into a light, sweet treat. Crisp and golden on the outside with soft, airy centres perfect for holding dollops of tangy, fruity blueberry jam, they transform a traditional Sunday roast favourite into a dessert you can enjoy any time of day. Simple to make yet delightfully indulgent, they balance nostalgia and creativity in every bite.
A British classic: Yorkshire puds
Yorkshire puddings are a quintessentially British dish, traditionally served as a savoury accompaniment to a Sunday roast. Made from a simple batter of eggs, flour, and milk, they puff up in the oven to create light, airy shells with a crisp exterior and a soft, tender interior.
They’re often baked in a muffin tin to create individual portions, but you can also make a larger, single Yorkshire pudding for a show-stopping centrepiece. The key to a perfect rise is a very hot oven and a small amount of fat in each tin, traditionally beef dripping, but vegetable oil or another high-smoke-point fat works equally well. Once mastered, they’re perfectly golden, beautifully risen, and irresistibly crisp.
For those who’d like to make them from scratch, you can check out my Yorkshire pudding recipe.
Yorkshire puddings with a sweet twist
While Yorkshire puddings are traditionally savoury, they also make a wonderful canvas for sweet toppings. One of my favourite variations is filling the airy, golden shells with homemade blueberry jam. The slightly tart, fruity jam pairs beautifully with the crisp edges and soft, fluffy interior, transforming a classic British side into a delightful dessert or brunch treat.
These sweet versions are also a fantastic way to use up any leftover Yorkshire puddings from a Sunday roast. Simply fill them with your choice of sweet toppings and enjoy a delicious treat the next day.
Interestingly, the idea of serving Yorkshire puddings as a dessert is not entirely new. In some parts of England, particularly the Midlands, it is traditional to eat Yorkshire puddings with a sweet sauce such as jam or golden syrup. This practice dates back to at least the 18th century, when the dish was first named “Yorkshire pudding” by cookery writer Hannah Glasse in 1747. Originally, it was served as a first course with thick gravy to dull the appetite before the more expensive meat course. Over time, creative cooks began experimenting with sweet versions, leading to the dessert we enjoy today.
Similar recipes from around the world
Yorkshire puddings may be uniquely British, but the concept of a puffed, egg-and-flour batter baked until golden and airy is found in many cuisines. In North America, a very similar dish is known as a “popover.” Popovers are slightly smaller, typically baked in individual cups or a popover pan, and served either sweet or savoury.
Another variation is the Dutch baby, a German-inspired puffed pancake often baked in a single skillet rather than individual cups. Dutch babies are usually served with sweet toppings such as lemon juice, powdered sugar, or fruit, making them a popular brunch option.
There are also regional variations across Europe: in France, the clafoutis has a custard-like batter baked with fruit, and in Germany, the Pfannkuchen shares some similarities in texture, though it is pan-cooked rather than oven-baked.
While the names differ and the methods vary slightly, the underlying idea is the same. A light, airy batter that puffs beautifully in the oven, ready to be enjoyed in both sweet and savoury forms. Yorkshire puddings, popovers, and Dutch babies all celebrate this simple, versatile magic of eggs, flour, and a bit of fat.
Homemade blueberry jam and sweet alternatives
One of the joys of this recipe is the freedom to get creative with what you fill your Yorkshire puddings with. My favourite is a simple homemade blueberry jam. It’s slightly tart, fruity, and naturally sweet, which complements the crisp, airy puddings beautifully. It’s a great way to use up berries that are past their prime, and the jam comes together in just a few minutes on the stove.
If you want to mix it up, try strawberry, raspberry, or mixed berry jam. For a richer treat, a dollop of Nutella or a spoonful of caramel sauce works wonderfully. You can even add a little whipped cream or a sprinkle of icing sugar to make it extra special. These puddings are perfect for brunch, dessert, or even using up leftovers from the Sunday roast if you fancy a sweet twist on tradition.
Yorkshire Puddings with Homemade Blueberry Jam
Ingredients
- 12 Yorkshire puddings (see note 1)
Blueberry Jam:
- 300g (3 cups) blueberries (fresh or frozen)
- 1 tbsp water
- 2 tbsp honey (or sugar)
- ½ tbsp cornflour
- icing sugar (to sprinkle)
Instructions
- Heat the berries, water and honey/sugar together until the mixture starts to boil.
- Cook for around five minutes, add the cornflour, and then cook for a further minute or two until it starts to thicken.
- Remove from the heat and set to one side to cool.
- Spoon the jam into your Yorkshire puddings, and to finish off, sprinkle with some icing sugar. Enjoy!
Notes
- If you're in the UK, you can use shop bought Yorkshire puddings, or use my recipe.
