Ingredients

12 tsp DukesHill cranberry sauce
 
120g Lord London cheese, sliced into small pieces
 
120g Morangie brie, sliced into small pieces
 
12 DukesHill cocktail sausages
 
12 rashers DukesHill traditional dry-cured smoked streaky bacon
 
12 ready-made cooked Yorkshire puddings
2 tbsp maple syrup
Rosemary and pomegranate seeds for garnish
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Yorkshire pudding pigs in blanket canapés

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These festive Yorkshire Pudding Pigs in Blanket Canapés combine crisp mini puddings, creamy cheeses, sweet cranberry sauce and glossy maple-glazed pigs in blankets for the ultimate Christmas bite. Finished with rosemary and pomegranate, they’re a deliciously moreish canapé perfect for any festive gathering.
Servings 4-6
Prep Time 10 minutes
Cook Time 35 minutes

Directions

  1. Step 1 Heat the oven to 200°C. Wrap each cocktail sausage in a slice of the smoked streaky bacon and place on a lined tray.

  1. Step 2 Bake for 20–25 minutes until the bacon is crisp and the sausages are cooked through. Set aside while you assemble the puddings.

  1. Step 3 Cook the Yorkshire puddings on a separate tray according to the packet instructions, then allow to cool. Add a spoon full of cranberry sauce to each pudding, followed by a small slice of Lord London cheese and a slice of Morangie brie. Nestle a warm pig in blanket on top and drizzle each canapé lightly with maple syrup.

  1. Step 4 Return the tray to the oven for 5–7 minutes until the cheese has melted and the puddings are golden at the edges. Garnish with rosemary sprigs and sprinkle with pomegranate seeds for a festive touch. Serve warm while the cheese is soft and the maple syrup is still glossy.