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Cheddar and Chive Yorkshire Puddings

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“Traditional with a flair to serve with roast beef!”

Ingredients Nutrition

  • 8 tablespoons melted roast beef fat reserved from pan drippings (or 8 tbsp. unsalted butter, melted)
  • 6 large eggs
  • 2 cups whole milk
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 12 cup finely grated sharp chedddar cheese (packed)
  • 13 cup chopped fresh chives


  1. Position rack in center of oven and preheat to 450 degrees.
  2. Place large rimmed baking sheet in oven. Brush ten 3/4 cup glass baking dishes or ramekins with 2 tablespoons fat or butter.
  3. Whisk eggs to blend in large bowl. Add milk and whisk until well blended. Whisk flour and salt in a medium bowl to blend. Gradually whisk flour mixture and remaining 6 tablespoons fat or butter into egg mixture until well blended (some small lumps will remain). Whisk in cheese and chives; divide batter among baking dishes (about 1/2 cup batter for each).
  4. Place baking dishes on hot baking sheet in oven. Bake until Yorkshire puddings are puffed and begin to brown, about 25 minutes. Reduce oven temperature to 350 degrees and bake until puddings are brown, puffed, and crisp around the sides, about 20 minutes longer. Transfer Yorkshire puddings to plates. Serve immediately.

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