Make-ahead parmesan Yorkshire puddings

Add parmesan to traditional Yorkshire puddings and take this Sunday roast side dish to a new level. Make them ahead and freeze them for up to three months

  • Prep:5 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 245
  • fat 10g
  • saturates 4g
  • carbs 27g
  • sugars 2g
  • fibre 1g
  • protein 12g
  • salt 0.3g


  • sunflower oil, for the tin
  • 260g plain flour
  • 6 eggs
  • 300ml whole milk
  • 50g parmesan or vegetarian alternative, finely grated


  1. Heat the oven to 220C/200C fan/gas 8. Drizzle a little oil into the holes of a six-hole Yorkshire pudding tin, or six-to-eight holes of a 12-hole muffin tin. Put in the oven to get the oil hot.

  2. Tip the flour into a bowl, season with salt and pepper, make a well in the centre, then crack in the eggs. Whisk until smooth, gradually adding the milk. Transfer to a jug.

  3. Slide the tray halfway out of the oven and divide the batter between the holes. Bake undisturbed for 25 mins or until puffed and golden. Leave to cool on a wire rack. Will keep in the fridge for up to two days or frozen for up to three months.

  4. Turn the oven down to 200C/180C fan/gas 6. Sprinkle the yorkshires with the parmesan and cook for a further 5 mins, or 10-15 mins from chilled.

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