Recipe: Cheesy Yorkshire Puddings
Take your yorkshire puddings in a different direction by stuffing them with cheese. These beauties have parmesan laced through the batter, hold a cube of melted brie & quince and are then scattered with cheddar. Naughty but oh so nice. Indulge!
- 200 g eggs
- 200 g whole milk
- 150 g plain flour
- 50 g parmesan, finely grated
- 50 g beef dripping
- 75 g brie
- 50 g quince paste
- 75 g cheddar cheese, grated
- 2 spring onions
Make The Batter
Make the Yorkshire pudding batter by whisking the eggs into the milk, adding the parmesan, then pouring a little at a time into the flour. Season well with salt and cover with clingfilm.
Preheat The Oven
Preheat the oven to 220ºC.
Cook The Puddings
Dice the brie into 1cm cubes.
Pour in the beef dripping into a muffin tin.
Put the tray back into the oven for 10 minutes, until it’s hot, then carefully pour the Yorkshire batter into the tray. Add a cube of brie and 1 tsp quince paste to each bit of batter and bake for 20-25 minutes.
Remove the Yorkshires from the oven and scatter over the cheddar. Return to the oven for 5 minutes until the cheddar is browned and bubbling.
Thinly slice the spring onions and pile them on top of each pudding along with a little extra quince paste.
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