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: | (affiliate links)
Barnes & Noble:
Bookshop:
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 DishCuisine BritishKeyword cheese, quick breadServings 2Author Beth CatoEquipmentmetal muffin panblenderIngredients3/4 cup milk or half & half2 large eggs room temperature3 Tablespoons unsalted butter melted, divided3/4 cup all-purpose flour1/2 teaspoon kosher salt1/4 cup quality cheddar cheese (25 grams), freshly grated1 1/2 Tablespoons fresh chives chopped, plus more for garnishInstructionsPreheat 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!
