Yorkshire Puddings with Homemade Blueberry Jam









These Yorkshire puddings with homemade blueberry jam give a British classic an overhaul.

It seems that serving Yorkshire puddings as a dessert has got some people’s knickers in a twist. There also seems to be a fair amount of confusion over what Yorkshire puds are. My research shows me that Yorkshire puddings are not really a thing outside of the UK. The North Americans do have them, but call them Popovers, apparently. They also have something a lot grander sounding than Yorkshire puddings: Dutch babies. And it’s this name that has got my fellow country-mates all hot under the collar. 



But really, does it matter? Call them whatever you like, these Yorkshire Puddings with homemade blueberry jam are delicious. Great Britain is stoked in history, nobody can deny that, but we can be a little set in our ways about how we like things done, and a little protective over what we believe to be ours.

Yorkies are most definitely savoury to be served with a Sunday roast. Or maybe not. If you think about it, Yorkshire puddings have the same ingredients as pancakes, and nobody would slosh a bit of gravy over them, now would they? And while we are on the subject of gravy, I mean the British version, not the North American. Gosh, doesn’t it get confusing?

Anyway, back to these Yorkshire Puddings with homemade blueberry jam. On the spur of the moment when making my Yorkshire puddings, I decided to save a couple and add some blueberry jam, made from berries that were past their prime but still lingering in my fridge. I filled the holes and sprinkled a little icing sugar, and they were fabulous. Next time, I might make a large one, or top with cream. I actually quite fancy the idea of caramel or Nutella instead of blueberries, too. Yum.


Yorkshire Puddings with Homemade Blueberry Jam

Servings 12 puddings


  • 12 Yorkshire puddings (see note 1)

Blueberry Jam:

  • 300g (3 cups) blueberries (fresh or frozen)
  • 1 tablespoon water
  • 2 tablespoons honey (or sugar)
  • ½ tablespoon cornflour
  • icing sugar (to sprinkle)


  • 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!


  1. If you're in the UK, you can use shop bought Yorkshire puddings, or use my recipe.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 




Yorkshire Puddings with Homemade Blueberry Jam

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