Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

Posted by on Dec 23, 2020 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | 0 comments

Yorkshire puddings are what many Americans also know of as popovers–light, airy, crisp sponges perfect to eat with a roast and gravy!

Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

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.

Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

Cheese makes everything better, of course. I used Dubliner Irish Cheddar, as it is available at my nearest Costcos for a good price.

Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

Use a good quality cheddar here to really take these puddings to the next level.

Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

Modified from Bake from Scratch Magazine.

Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

These cheesy Yorkshire puds are perfect to serve with a holiday roast and gravy! Unlike many recipes, this makes a small batch of six puddings, enough for 2 or 3 people. These are light, airy, and oh-so-cheesy. Use the best cheddar you can find–you'll be able to taste the difference.
Course: Side Dish
Cuisine: British
Keyword: cheese, quick bread
Servings: 2
Author: Beth Cato

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.

OM NOM NOM!

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