Yorkshire pudding is a classic English side dish made from a simple batter of eggs, flour, and milk or water. When baked in a very hot pan with melted butter, the batter rises dramatically, creating crisp edges, a tender center, and a wonderfully savory flavor. This Cheese and Chive Yorkshire Pudding recipe gives the traditional version a rich, flavorful upgrade with freshly grated Dubliner cheese and chopped fresh chives. The result is warm, golden, puffed Yorkshire puddings that are best served immediately after baking.
Because Yorkshire puddings naturally deflate as they cool, timing is important. For the best texture and appearance, have everything measured and ready before the muffin pan goes into the oven. A hot pan and hot butter help the batter rise quickly, while a short rest allows the flour to hydrate and helps create a smoother batter. These cheese and chive Yorkshire puddings are ideal when you want a savory baked side dish that feels special but uses straightforward ingredients.
- 1½ cups (360 grams) whole milk
- 3 large eggs (150 grams)
- ¼ cup (60 grams) plus 4 teaspoons (20 grams) unsalted butter, melted and divided
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ cup (50 grams) freshly grated Dubliner cheese
- 3 tablespoons (8 grams) chopped fresh chives
- Garnish: chopped fresh chives
- Preheat oven to 425°F (220°C).
- In the container of a blender, combine the whole milk, eggs, 4 teaspoons (20 grams) melted butter, all-purpose flour, and kosher salt. Blend just until the batter is smooth, taking care not to overmix. Let the batter rest for 10 minutes.
- In a small bowl, toss together the freshly grated Dubliner cheese and chopped fresh chives until evenly combined.
- Place a 12-cup muffin pan in the oven for 5 minutes to preheat. Carefully remove the hot pan from the oven, and quickly spoon the remaining ¼ cup melted butter into the muffin cups, using 1 teaspoon (5 grams) for each cup. Return the pan to the oven for 2 minutes so the butter becomes very hot.
- Remove the pan from the oven. Working quickly and carefully, spoon the rested batter into the muffin cups, dividing it evenly among all 12 cups. Top each portion of batter with 1 tablespoon, or about 4 grams, of the cheese and chive mixture.
- Bake until the Yorkshire puddings are puffed and golden brown, 15 to 18 minutes. Garnish with additional chopped fresh chives, if desired. Serve immediately while warm and crisp.
For the best cheese and chive Yorkshire pudding, keep the muffin pan hot and work quickly once it comes out of the oven. The heat of the pan and butter is essential for a strong rise and crisp exterior. Do not let the filled muffin pan sit on the counter before baking, as the batter should go into the oven while the pan is still hot.
The batter should be smooth but not overworked. Blending just until combined is enough to bring the milk, eggs, butter, flour, and salt together. The 10-minute rest is also important because it gives the batter time to settle before baking. This small step helps the Yorkshire puddings bake up evenly.
Freshly grated Dubliner cheese is used in this recipe for its savory flavor and ability to melt into the tops of the puddings. Chopped fresh chives add a gentle onion-like flavor and a fresh finish. If using the optional garnish, sprinkle the chives over the Yorkshire puddings just before serving so they remain bright and fresh.
Yorkshire puddings are at their best right out of the oven. They will puff dramatically as they bake and then begin to settle as they cool, which is completely normal. Serve them as soon as they are finished baking to enjoy their light texture, golden tops, crisp edges, and warm cheese-filled flavor.