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

Step 1

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

Step 2

Preheat The Oven

Preheat the oven to 220ºC.

Step 3

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.

Finish Cooking

Step 4

Finish Cooking

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.


Step 5


Thinly slice the spring onions and pile them on top of each pudding along with a little extra quince paste. Enjoy! Serves 4

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