![Cheshire Yorkshire Puddings with Sage and Black Pepper](https://cdn.statically.io/img/www.foodandwine.com/thmb/8yKLPBjLvgtYD5y1Vxkk020UQm0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cheshire-yorkshire-puddings-sage-and-black-pepper-xl-recipe1216-954343ae691343a6b3bdb329f0770e4a.jpg)
Ingredients
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1 1/2 cups whole milk
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1 1/4 cups all-purpose flour
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3 large eggs
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1 1/2 teaspoons kosher salt
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1 1/4 cups finely grated Cheshire or aged cheddar cheese
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2 teaspoons chopped sage, plus more for garnish
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1/2 teaspoon freshly ground black pepper, plus more for garnish
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Rendered beef fat or unsalted butter, for greasing
Directions
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In a blender, combine the milk, flour, eggs and salt and puree until smooth. Transfer to a medium bowl and stir in 1 cup of the cheese, the 2 teaspoons of sage and 1/2 teaspoon of pepper. Refrigerate the batter for 30 minutes.
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Preheat the oven to 425°. Set a popover or muffin pan on a baking sheet. Spoon 1 teaspoon of fat into each of 8 popover cups or 12 muffin cups and heat in the oven for about 10 minutes. Spoon the batter into the cups, filling them three-fourths full, and bake for about 25 minutes, until puffed and golden. Sprinkle the puddings with the remaining 1/4 cup of cheese and bake for about 3 minutes, until the cheese melts. Garnish with sage and pepper and serve immediately.