In a surprising culinary confession, a seasoned home cook has revealed two glaring gaps in her roast dinner repertoire, which she finally addressed this past Sunday. Vita Molyneux, a lifestyle and travel reporter, had never tasted or made two British classics: Yorkshire puddings and pigs in blankets.
The Sunday Roast Challenge
Despite her passion for cooking and having prepared countless roasts over three decades, Vita had never sampled pigs in blankets, attributing this to her New Zealand upbringing where they are less common. Even more notably, she had never attempted to bake a Yorkshire pudding herself, despite being a fan.
Determined to rectify this, she embarked on a major cooking session starting at 3pm. Her ambitious menu featured roast chicken, potatoes, honey sriracha carrots, garlic Brussels sprouts, alongside the two debutante dishes.
A Tale of Two Dishes
The Yorkshire pudding batter proved far simpler than anticipated, requiring just flour, milk, and eggs—a pleasant surprise for the self-described "laid-back cook." After letting the batter rest, the results were spectacular. Her first-ever Yorkshires puffed up splendidly, achieved a perfect golden-brown colour, and released from the tin with ease.
The pigs in blankets, while straightforward in theory—streaky bacon wrapped around chipolatas—presented a tactile challenge for someone not fond of handling raw meat. Nevertheless, they emerged from the oven looking perfectly cooked.
The Salty Verdict
While the Yorkshire puddings were declared a "roaring success," the pigs in blankets met a very different fate. After just two bites, Vita found the savoury treats far too salty to be enjoyable.
She concluded that combining two already salty ingredients—sausage and bacon—was simply "overkill." The experience was so intense she joked about each bite solidifying her arteries, and she promptly donated her portion to her delighted boyfriend.
Her final verdict is clear: Yorkshire puddings will definitely feature on her menu again, but pigs in blankets have been permanently relegated. The experiment, conducted on Sunday, 3rd December 2025, proved that sometimes in a classic British roast, less really is more.
