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Parmesan Yorkshire puddings

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Parmesan Yorkshire puddings

Name: Parmesan Yorkshire puddings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 150g plain flour; 35g parmesan finely grated; 4 eggs; 200ml whole milk; 12 tsp vegetable oil

Helena Busiakiewicz

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 20 mins

plus 1 hr resting

A star rating of 3.8 out of 5.5 ratingsRate

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Add parmesan to these Yorkshire puds for a salty umami note. Resting the batter at room temperature will ensure they puff up more in the oven

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g plain flour
35g parmesan

finely grated
4 eggs
200ml whole milk
12 tsp vegetable oil

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Nutrition: Per serving (8)

kcal211
fat10g
saturates3g
carbs21g
sugars2g
fibre1g
protein10g
salt0.2g

Method

step 1

Whisk the plain flour, half the parmesan and some salt and pepper together in a large bowl. Crack the eggs into the centre and start whisking, gradually bringing in the flour until it’s all incorporated.
step 2

Gradually whisk the milk in until smooth. Rest at room temperature for 1 hr, or chill overnight, then bring the mixture out of the fridge an hour before cooking.
step 3

Heat the oven to 220C/200C/gas 7. Pour 1 tsp vegetable oil into each hole of a 12-hole muffin tin, then put in the oven to heat for 10 mins. Carefully pour batter into each well, then sprinkle over a little more parmesan and bake for 15-20 mins until risen and golden. Once cool, will keep frozen for up to three months. Reheat in the oven.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 3.8 out of 5.5 ratings

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