Yorkshire pudding is an English side dish made from a batter of eggs, flour, and milk or water—the Brits love a baked pudding. We give the classic version a serious savory upgrade with our Cheese and Chive Yorkshire Pudding. These will deflate while cooling, so they are best served still warm, right out of the oven. Uncover more muffin tin magic in our July/August 2019 issue!
Cheese and Chive Yorkshire Pudding
Makes 12 Yorkshire puddings
Ingredients
- 1½ cups (360 grams) whole milk
- 3 large eggs (150 grams)
- ¼ cup (60 grams) plus 4 teaspoons (20 grams) unsalted butter, melted and divided
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ cup (50 grams) freshly grated Dubliner cheese
- 3 tablespoons (8 grams) chopped fresh chives
- Garnish: chopped fresh chives
Instructions
- Preheat oven to 425°F (220°C).
- In the container of a blender, place milk, eggs, 4 teaspoons (20 grams) melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
- In a small bowl, toss together cheese and chives.
- Place a 12-cup muffin pan in oven for 5 minutes to preheat. Remove from oven, and quickly spoon remaining ¼ cup melted butter into muffin cups (1 teaspoon [5 grams] each). Return pan to oven for 2 minutes. Remove from oven. Working quickly, spoon batter into muffin cups, dividing evenly among each. Top each with 1 tablespoon (about 4 grams) cheese mixture.
- Bake until puffed and golden brown, 15 to 18 minutes. Garnish with chives, if desired. Serve immediately.
Made this for Christmas dinner and everyone loved it. These were people who have never heard of Yorkshire pudding. I did however, make it with GF flour which made it rather doughy but the taste was amazing. Next time I will use regular dough.