Cheshire Yorkshire Puddings with Sage and Black Pepper

3 Reviews

Star chef Grant Achatz combines the crunch of a popover with the creaminess of Yorkshire pudding in these puffed breads. For maximum cheesy flavor, grated English Cheshire is added twice—stirred into the batter and then sprinkled over the top. 

By
Grant Achatz
Grant Achatz
Grant Achatz

Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world.

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Updated on July 20, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Cheshire Yorkshire Puddings with Sage and Black Pepper
Photo: © Abby Hocking
Active Time:
30 mins
Total Time:
1 hr 40 mins
Yield:
12 muffins or 8 popovers
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 cups whole milk 

  • 1 1/4 cups all-purpose flour 

  • 3 large eggs 

  • 1 1/2 teaspoons kosher salt 

  • 1 1/4 cups finely grated Cheshire or aged cheddar cheese 

  • 2 teaspoons chopped sage, plus more for garnish 

  • 1/2 teaspoon freshly ground black pepper, plus more for garnish 

  • Rendered beef fat or unsalted butter, for greasing

Directions

  1. 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.

  2. 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.

Originally appeared: December 2016

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