St George's Day Yorkshire Puddings

Celebrate St George's Day on 23rd April and enjoy the best of English cooking with an Italian twist!

Begin by roasting Yorkshire puddings until golden brown. To make the pistou, blend basil, garlic, Parmigiano Reggiano, olive oil and pepper until smooth. Then, combine cream cheese with crème fraîche and add half the pistou sauce. Spoon cream cheese mixture into Yorkshire puddings and top with more pistou before finishing with seasonal watercress and delicious Parma Ham slices.

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown - a five pointed coronet logo with PARMA in the centre which is branded onto the ham's skin. The Ducal Crown is now a certification trademark.

If you would like to receive more recipes for Parma Ham, please email:

For more information, please visit

St George's Day Yorkshire Puddings

Makes 16:
16 mini Yorkshire Puddings
100g cream cheese
100g crème fraîche
8 slices Parma Ham, halved
1 large handful watercress, to serve

20g basil leaves
1 clove garlic, chopped
20g grated Parmigiano Reggiano
100ml olive oil
Pinch of cracked black pepper

Preheat the oven to 200oC. Roast the Yorkshire puddings for 4-5 minutes, or according to pack instructions, until crisp and golden brown. Cool
Meanwhile, blend all the ingredients together for the pistou in a food processor until smooth
Combine the cream cheese with the crème fraîche then stir in half of the pistou sauce
Spoon teaspoons of cream cheese mixture into the bottom of each Yorkshire pudding, top with a little more pistou and then finish with a sprig of watercress and half a slice of Parma Ham


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