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goat cheese and thyme yorkshire pudding
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4.67 from 6 votes

Goat Cheese and Thyme Yorkshire Pudding

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! 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Brunch, Side Dish
Cuisine: English
Keyword: goat cheese, popover, yorkshire pudding
Servings: 12
Calories: 180kcal


  • 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


  • 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.


  1. You can use any blend of herbs and cheese that you think would be best.
  2. You can use beef drippings or butter instead of vegetable oil.
  3. 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!
  4. If you don't have a popover pan you can use a muffin pan.


Serving: 1pudding | Calories: 180kcal | Carbohydrates: 14g | Protein: 8g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 195mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg