Parmesan Yorkshire Pudding

55 8 servings, 1 pudding (49 g) each
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8 servings, 1 pudding (49 g) each

Looking for a Yorkshire pudding recipe with a twist? Try our recipe for Parmesan Yorkshire Pudding. The Parmesan adds great flavour and aroma to this classic recipe.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Place muffin pan in oven to heat. Meanwhile, combine flour, cheese and salt in medium bowl. Whisk eggs, milk and butter in separate bowl until blended. Add to flour mixture; stir just until blended. (Batter will be slightly lumpy.)
  • Spray 8 hot muffin pan cups with cooking spray. Spoon batter into prepared cups, adding about 1/4 cup to each.
  • Bake 15 min. Reduce oven temperature to 350ºF. Continue baking puddings 20 to 25 min. or until tops are puffed and golden brown. Transfer puddings from cups to wire rack. Use sharp knife to cut slits in top of each pudding to vent steam. Serve warm.

Parmesan-Rosemary Yorkshire Pudding

Prepare as directed, adding 1 Tbsp. finely chopped fresh rosemary leaves to flour mixture before mixing with the egg mixture.

Serving Suggestion

Serve with cooked roast beef, cooked carrots, sautéed green beans and mashed potatoes.

Important Note

Be sure to let the puddings bake 35 min. before opening the oven door to check on the doneness of the puddings. Opening the oven door before then could cause the puddings to sink in the centres.


  • 8 servings, 1 pudding (49 g) each

Nutritional Information

Serving Size 8 servings, 1 pudding (49 g) each
Calories 120
% Daily Value
Total fat 5g
Saturated fat 3g
Cholesterol 60mg
Sodium 300mg
Carbohydrate 11g
Dietary fibre 0g
Sugars 2g
Protein 6g
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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