Pub chain unveils 'UK's first' mince pie Yorkshire pudding

By Robert Mann contact

- Last updated on GMT

Pud it away: Greene King's Farmhouse Inns chains will be offering customers indulgent mince pie-filled Yorkshire puddings
Pud it away: Greene King's Farmhouse Inns chains will be offering customers indulgent mince pie-filled Yorkshire puddings
A Yorkshire pudding is something of a necessity when it comes to a Christmas dinner, but have you ever thought about trying a sweeter version of the festive favourite?

Pub chain Farmhouse Inns, owned by Greene King, has unveiled its newest Christmas food innovation.

UK first

The chain has created the quirky combination of mincemeat and batter to introduce the 'UK's first' mince pie Yorkshire pudding.

The tasty-looking treat is made up of a hot mince pie sitting in a crispy Yorkshire pudding, drizzled with icing, dusted with icing sugar and served with custard.

Bosses at the pub chain say it will meet the "growing demand" for innovative dishes and exciting food fusions.

Ultimate festive food

The Cherry Tree Farm, in Willington, Derbyshire, has just rolled out the unique pudding to its customers.

In the kitchen, chefs mixed the two Christmas favourites together to concoct what they hail as the "ultimate festive food".

Gareth Cotton, general manager at the Cherry Tree said he hopes guests are as excited as he is to try out the new seasonal dish.

"There’s no time quite like Christmas to gather the family and feast together and no festive spread would be complete without a mice pie or two," he said.

"Our filled Yorkshire puddings are always a hit with our guests, but usually we’re encouraging diners to pack them full of succulent meats and seasonal vegetables.

"This Christmas we wanted to combine the classic Yorkie pud with a seasonal sweet treat to create something truly spectacular, which also tastes delicious.

The mince pie Yorkshire puddings will be on sale for £2.49 across all Farmhouse Inns pubs and restaurants across the country during the festive period.

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