Cheese and onion Yorkshire puddings

Cheese and onion Yorkshire puddings

Servings:	Serves 4
Calories per serving:	138
Ready in:	1 hour, 5 minutes
Prep. time:	45 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	22nd January 2013

This must be one of the most improbable recipes I've thought up, but it's bloody brilliant! The Yorkshires are slightly more 'puddingy' than normal, but perfectly acceptable. They have a lovely flavour - to easy to eat directly out of the pan 😜.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 large egg
• 1 tablespoon of Olive oil to grease the baking tray
• 75 ml milk (any type)
• 55 ml water
• 75 g plain flour
• ½ cup of eggs (2 large eggs or 3 small eggs)
• 2 tablespoons of Taste Sensation Well Matured Cheese Powder]]
• 1 teaspoon of onion powder
• A pinch of salt
• A pinch of freshly ground black pepper

Mise en place

• Preheat the oven to 220° C (425° F - Gas 7)

Method

1. Brush the popover tray with the olive oil and preheat the oven
2. Place the tray in the middle of the oven until and leave until the oil is hot and almost smoking
3. A everything to a bowl and whisk well until all the ingredients are well combined
4. Leave the mixture to rest at room temperature for 30 minutes while the oven heats up
5. Spoon the batter mixture into the very hot tray
6. Bake for 20 minutes in the middle of the oven.

Chef's notes

We have only used olive oil for cooking for the last 5 years and found that it's fine for recipes like this - much nicer than cheap vegetable oil.

See also

• Popover
• Toad in the hole

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