Change up the traditional! These apple and cheddar cheese Yorkshire pudding make for an incredibly easy and tasty breakfast, snack or side.
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Most times if I make a roast beef dinner, I make Yorkshire pudding to go alongside. The delicious balance of crisp and richly soft in these little pastry-type things is perfect for soaking up gravy and works well alongside meat and vegetables.
Despite my British roots, I wasn’t brought up with it, though. A “Sunday roast” is a very English meal and not as common in Scotland. However once I moved South, I enjoyed having a roast with Yorkshire pudding as a pub meal now and then.
After making it once or twice myself, I could hardly resist making it nearly every time I made roast beef. My son seems to really like them as well – not surprising, I guess, since Yorkshire pudding is a little like bread in many ways and he’d never say no to that.
What is Yorkshire pudding?
In case you’re not familiar, before I go any further, Yorkshire pudding is a relatively egg-rich batter that is cooked in hot oil so that it puffs up. The outside becomes crisp while the inside is still soft and slightly gooey.
What’s the difference between Yorkshire pudding and popovers?
From everything I can work out, they are basically the same thing. Both are made from:
There is no raising agent, just the above combination mixed together put into a pan with a layer of hot oil ready and waiting, which helps the magic happen.
These apple cheddar cheese Yorkshire pudding are a tasty twist on the classic. The added flavor makes them not just nice as a side, but a great snack or breakfast too.
How to make these tasty bites
These are incredibly easy to make and they bake fairly quickly as well.
- Add oil to the muffin tin and let it heat in the oven as it comes to temperature.
- Blend together the flour, milk, egg and salt until smooth.
- Grate the cheese and peel and dice the apple.
- Pour the batter into the warm, oiled tin, add a few pieces of apple to each and sprinkle over some cheese.
- Bake until puffed up and brown.
See the short video to walk you through making these
These are very versatile as the flavors go with a wide range of things. I’d imagine the apple-cheddar flavor is great with pork dishes, for example and I’d happily have them with garlic herb roasted chicken too.
They’re also great to grab and go as a snack. You’ll enjoy them best fresh out of the oven as they quickly soften and shrink. That said, they are still really tasty once they have cooled.
These apple and cheddar cheese Yorkshire pudding are so easy and tasty, all you need is an excuse to make them. Which can be pretty much anything, they’re so versatile.
They are soft and pillowy with a lovely taste from the cheese and apple coming through. Give them a try and see if like me, you quickly find another excuse to make them again.
Looking for other tasty sides? Try these!
- Hasselback sweet potatoes
- Lentil salad with roasted Brussels sprouts and grapes
- Dauphinoise potatoes (cooked in cream with garlic & thyme)
- Beet apple salad with maple vinaigrette
- Parsnip biscuits
- Plus get more ideas in the side dishes archives.
Apple and cheddar cheese Yorkshire pudding
- 3 tbsp vegetable oil approx, or a little more, as needed
- ½ cup all purpose flour 70g plain flour
- ¼ tsp salt
- 1 egg
- ½ cup milk
- ¼ apple peeled, cored and diced into small cubes
- 3 tbsp cheddar finely grated – a nice aged one is best
- Preheat the oven to 400F/200C.
- Generously oil a 6-hole muffin tray and warm it in the oven for a good 15mins (or more) as the oven comes to temperature. Don’t skip this step as they won’t work properly without it.
- Mix together the batter – you can either just mix everything at once, or if you struggle to get a smooth batter, start by mixing the flour and salt then add the egg. Whisk in the egg while adding the milk a little at a time and keep whisking gently until you get a smooth batter.
- Once the muffin tray has heated, pour the batter equally between the 6 muffin moulds. Then drop in a few pieces of apple into each. Top each one with ½tbsp of grated cheddar, slightly spread rather than clumped together if possible. Try to do this all quickly, to save the oil cooling too much. Then put the tray back in the oven and bake for approx 25mins until the Yorkshire puddings are well risen and brown.
- Carefully remove them from the tray and serve.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
This post was originally published in October 2015, and has been updated primarily with new photos and video.