These simple, beautifully soft, and golden-brown Goat Cheese and Thyme Yorkshire Puddings are a classic English popover. Loaded with flavor and an easy to make batter, they will have the entire family begging you to make more!
I can’t even begin to describe my love for Yorkshire puddings! I love them with a meal, or as a snack, or even hot and smothered in gravy, but certainly won’t attest to eating them cold! A mild crunch on the outside and soft chewy inside – Yorkshire pudding is what my childhood dreams were made of. I may or may not be exaggerating.
Trust me when I say, once you make this recipe you’ll never buy ready-made ones again. Yes, that’s a thing that exists. This spin on the traditional Yorkshire pudding has silky goat cheese and is loaded with thyme – a great flavor combination if you ask me! Even better, they’re ready to be devoured in just over 30 minutes!
What Is A Yorkshire Pudding?
The name is pretty misleading isn’t it? Since it has absolutely nothing to do with pudding of any kind! Yorkshire pudding is a common english dish, also known as a “popover” – meaning a batter made from eggs, flour, and milk. Typically, you’ll find them alongside a roast beef dinner, with mashed potatoes and a whole lot of gravy! But if you’re anything like me – you also enjoy them as a snack! Excuse me while I go wipe the drool off my face.
Can I Use A Different Herb?
You can use other herbs available to you, if you’re not a fan of thyme! I’ll tell you a secret – I actually can’t stand the smell of dried thyme! Which is odd because I love the way it smells fresh! Thyme actually comes from the same family as mint and the aroma is very subtle, it has a pretty earthy flavor with traces of sweetness, and slightly minty taste.
Anyway, if you’re not a fan of it dried or fresh, here are some other options for herbs to use:
- Sage
- Rosemary
- Chives
- Parsley
- Basil
Ingredients
- Vegetable oil – So our puddings don’t stick to the tin!
- Eggs – 4 whole eggs.
- Flour – I used all purpose white flour. You’re welcome to use whole wheat, almond, or coconut, but keep in mind the consistency of the puddings may be altered.
- Milk – You can use any fat percentage you like.
- Salt – Table salt works great.
- Goat cheese – Any brand will do, crumbled or grated.
- Thyme – Fresh is best for this recipe.
How To Make Yorkshire Pudding
- Make the batter: Add the eggs, all purpose flour, milk and salt to a blender and blend until smooth, for about 1 minute. Let the batter rest for at least an hour in the fridge, this step is recommended but not required. Using a spatula, stir in the goat cheese and fresh thyme.
- Preheat your oven to 425 F degrees.
- Prepare the pan: Add about 1 tsp of vegetable oil in each of your popover or muffin cup. Place the popover pan in the oven and heat it for at least 10 or 15 minutes. The oil should be really hot.
- Pour the batter into each popover cup, about 3/4 of the way up. There should be enough batter for 12 Yorkshire puddings.
- Bake for about 20 minutes, start checking after 12 or 15 minutes as the baking time could vary, depending on your oven. Mine took about 30 minutes. You basically want them to be golden brown. Remove from popover pan and serve.
Should I Let The Batter Rest?
Let it rest! A little trick to making Yorkshire puddings is to let the batter rest for at least an hour to overnight. Letting the batter rest at room temperature or in the fridge (either way is fine!) will cause the flour to swell and create a thicker consistency. We like this because the thicker the batter, the better the rise will be in our Yorkshire puddings!
What To Serve
I’m not going to go ahead and say it shouldn’t be served with anything except for gravy. However, I feel pretty passionately about that! Of course, the very typical roast beef and mashed potatoes, smothered in gravy is the classic and my most favorite way to serve Yorkshire pudding.
Leftovers
It’s really hard to store left over Yorkshire puddings in the fridge and I honestly don’t recommend it! They are just too delicate and will not only deflate but lose their crispiness as well.
If you have leftovers (which I’m confident that you will not!) the best way to store them is to freeze them until you’re ready to eat again. Let the Yorkshire puddings cool completely and then put them into a freezer bag, tightly sealed and they will last up to a month once frozen!
When you’re ready to reheat just pop them into the oven at 200 degrees for about 5 minutes until they are warmed through!
More Must Try Recipes:
- Easy Cornbread Recipe
- Crispy Baked Garlic Parmesan Breaded Mushrooms
- Popovers
- Cheesy Cauliflower Tots
- Parmesan Pesto Twists
- Mini Corn Dogs
- Deviled Eggs
- Crispy Fried Zucchini
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Goat Cheese and Thyme Yorkshire Pudding
Ingredients
- 12 teaspoon vegetable oil
- 4 eggs
- 1 2/3 cup all-purpose flour
- 200 ml milk
- 1/2 teaspoon salt
- 1 cup goat cheese crumbled or grated
- 2 tablespoon fresh thyme chopped
Instructions
- Add the eggs, all purpose flour, milk and salt to a blender and blend until smooth, for about 1 minute.
- Let the batter rest for at least an hour in the fridge, this step is recommended but not required.
- Using a spatula, stir in the goat cheese and fresh thyme.
- Preheat your oven to 425 F degrees.
- Add about 1 tsp of vegetable oil in each of your popover or muffin cup. Place the popover pan in the oven and heat it for at least 10 or 15 minutes. The oil should be really hot.
- Pour the batter into each popover cup, about 3/4 of the way up. There should be enough batter for 12 Yorkshire puddings.
- Bake for about 20 minutes, start checking after 12 or 15 minutes as the baking time could vary, depending on your oven. Mine took about 30 minutes. You basically want them to be golden brown.
- Remove from popover pan and serve.
Recipe Notes
- You can use any blend of herbs and cheese that you think would be best.
- You can use beef drippings or butter instead of vegetable oil.
- It’s really hard to store left over Yorkshire puddings in the fridge and I honestly don’t recommend it! They are just too delicate and will not only deflate but lose their crispiness as well. If you have leftovers (which I’m confident that you will not!) the best way to store them is to freeze them until you’re ready to eat again. Let the Yorkshire puddings cool completely and then put them into a freezer bag, tightly sealed and they will last up to a month once frozen! When you’re ready to reheat just pop them into the oven at 200 degrees for about 5 minutes until they are warmed through!
- If you don’t have a popover pan you can use a muffin pan.
Hi Jo
Your recipes are great and I love them. However, there is a difference between a Yorkshire pudding and a popover. Popovers are as you are making here. Yorkshire pudding is typically made in a baking tray whole. Like if you are making Toad in the Hole. The name is interchanged here in England and both are referred to as Yorkshire Puddings now. The other thing to note is the secret to a perfect Yorkie (or popover) is the oil you use and how hot is it,as you mention it has to be very, very hot. The batter should sizzle when you pour it in the oil. I have never let my batter rest and they rise at least 4 inches every time. (Which is how Northerners in England measure a good Yorkie) Traditionally, you would use beef drippings and in my humble opinion is what makes a perfect Yorkie and by far the best tasting. The other absolute must, is you cannot open the oven door to check on them for at least 20 minutes, longer if possible and not at all if you can help it, until they are done. This is what makes them fall flat. You find these served mostly with the traditional Sunday roast, which is never, ever served with mash potatos in England. It is served with roast potatoes. Yorkshires are the easiest thing to cook when cooked properly! And thanks again for all your fabulous recipes.
Thanks for your feedback!
It looks so yum! Gotta buy some muffin cup next time to try this recipe.
Oh, man. I love all of these things! Popovers, goat cheese, thyme. I’d eat these for breakfast, lunch, or dinner!
LOL . We know how you feel, tasty little thyme things aren’t they? Thanks for posting Coley and for being a part of the Jo Cooks community, we really appreciate it
How are they made ahead abnd reheated just before serving?
You can just reheat them in the microwave for a few seconds, like maybe 20 seconds, not too long.
I love the flavor of these puddings! They look and sound delightful.
thank you Jo, for some incredible receipes. The ones I’ve made have been great. Your website has been easy to follow and navigate. Your blogs are thoughtful and interesting. I’m reposting on my FB page for others to follow. Thank you again.
Thank you so much Jane for your kind words and for sharing. 🙂
Oh, and your photos are great! They make me want a popover NOW! Another question, as long as I use the same measurements I can add any cheese or spice? Thanks Jo!
Yep, that should be fine, Parmesan would be nice, or asiago cheese, lots of possibilities. 🙂
Thank you so much for your replies! I don’t have a popover pan. As soon as I get one (very soon!) I am making these. I saw a recipe by someone who used a muffin pan. The popovers weren’t as pretty as yours. I want the real thing ? I’m am so excited to try your recipe. I always thought they would be impossible to make! Thank you, thank you.
A muffin pan should be just fine, they won’t be as tall as if using a popover pan, but they’ll be just as tasty. 🙂
I haven’t made popovers yet but I am ready to try! Instead of vegetable oil can I use butter? Thanks for the recipe 🙂
Butter would be just fine, same thing, melt it in the oven and get it really hot. 🙂
These look so yummy, and they look like they would be such fun to make! I bet they’d be awesome alongside a nice pot roast! 🙂
Yes they would be if they could last that long. LOL