Welcome to the third installment of our special month of Bready or Not. My cheese-centric cozy mystery Cheddar Luck Next Time just came out last week, so we’re celebrating with another cheesy recipe from the Bready or Not archives.
This week’s feature is Cheese and Chives Yorkshire Puddings.
Yorkshire puddings are what many Americans also know of as pop-overs–light, airy, crisp sponges perfect to eat with a roast and gravy!
This recipe is for a small batch of puds. Since they are so airy (if they rise right), the six puddings of this recipe are perfect for two or three people. These will not reheat well, so eat’em up fresh!
Use a good quality cheddar here to really take these puddings to the next level. I used Kerrygold Dubliner.
Please grab a copy of Cheddar Luck Next Time, which features an autistic (like me!) lead character with a passion for cheese (like me!).
Amazon: paperback | ebook (affiliate links)
Barnes & Noble: paperback & ebook
Bookshop: paperback
Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)
Equipment
- metal muffin pan
- blender
Ingredients
- 3/4 cup milk or half & half
- 2 large eggs room temperature
- 3 Tablespoons unsalted butter melted, divided
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup quality cheddar cheese (25 grams), freshly grated
- 1 1/2 Tablespoons fresh chives chopped, plus more for garnish
Instructions
- Preheat oven at 425-degrees.
- In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
- In a small bowl, toss together grated cheese and chives.
- Place a 12-cup muffin pan in oven for 5 minutes to preheat.
- Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
- Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
- Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.
