Yorkshire Pudding with Blue Cheese
Elevate a classic British favorite with this irresistible Yorkshire Pudding with Blue Cheese recipe! These crispy, golden-brown delights are infused with the bold, tangy flavor of crumbled blue cheese, making them the perfect side dish or savory snack. With a simple batter of all-purpose flour, milk, and eggs, the magic happens in a hot oven where the puddings rise to perfection, creating their signature airy texture. A sprinkle of blue cheese before baking melts into the batter, adding a rich, creamy twist that sets this recipe apart. Perfect for accompanying a roast dinner or as a standalone treat with a drizzle of honey or balsamic glaze, this quick and easy recipe takes just 10 minutes of prep and 25 minutes to cook, delighting your taste buds in under half an hour. Whether you're hosting a dinner party or looking for a unique appetizer, these Yorkshire puddings are sure to impress! Keywords: Yorkshire pudding with blue cheese, crispy Yorkshire pudding, savory side dish, British classic, quick and easy recipe.
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Recipe Information
Ingredients
- 100 grams All-purpose flour
- 150 milliliters Whole milk
- 2 Large eggs
- 2 tablespoons Vegetable oil
- 50 grams Blue cheese, crumbled
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 teaspoon Butter, for greasing
Instructions
Preheat your oven to 220°C (430°F). Generously grease a 12-hole muffin tin with butter or use a non-stick muffin tin.
In a medium mixing bowl, whisk together the flour and salt. Create a well in the center.
In a separate bowl, beat the eggs thoroughly, then gradually whisk in the milk until combined.
Pour the egg and milk mixture into the well in the flour mixture. Whisk together until the batter is smooth and lump-free. Add freshly ground black pepper for seasoning.
Let the batter rest at room temperature for 10 minutes, allowing the flour to hydrate fully.
While the batter rests, evenly divide the vegetable oil among the muffin tin holes. Place the tin in the oven to heat up for 5–7 minutes, or until the oil is hot and shimmering.
Carefully remove the muffin tin from the oven and immediately divide the batter evenly among the holes. Each cup should be filled about halfway.
Quickly sprinkle crumbled blue cheese on top of each portion of batter. The heat from the oven will melt and infuse the cheese throughout the puddings as they bake.
Return the muffin tin to the oven and bake for 18–22 minutes without opening the door, or until the puddings are golden brown, puffed, and crisp around the edges.
Remove the tin from the oven and allow the puddings to rest for 2 minutes before carefully transferring them to a wire rack.
Serve the Yorkshire puddings warm, either as a side dish or on their own with a drizzle of honey or balsamic glaze for added flavor.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 532 mg | 41% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
