Description
A warm, golden Yorkshire pudding filled with creamy melted Stilton cheese and garlicky sautéed mushrooms. This traditional British dish features crisp edges with a soft, custardy center, enhanced by a rich and savory mushroom-Stilton filling, delivering a cozy, comforting gastropub-style experience.
Ingredients
Scale
Yorkshire Pudding Batter
- ½ cup all-purpose flour
- ½ cup milk
- 2 large eggs
- ¼ tsp salt
- 1½ tbsp vegetable oil (for the tin)
Mushroom & Stilton Filling
- 1 cup mushrooms, sliced
- 1 tbsp butter
- 1 garlic clove, minced
- ¼ tsp black pepper
- Pinch of thyme
- 1–2 oz Stilton cheese, crumbled
Instructions
- Make the Yorkshire batter: Whisk the flour and salt together in a bowl. Add the eggs and whisk until the mixture thickens. Gradually pour in the milk while continuing to whisk until the batter is smooth. Let the batter rest for 15–20 minutes to promote a better rise during baking.
- Prepare the tin: Preheat your oven to 425°F (220°C). Pour 1½ tablespoons of vegetable oil into a small muffin tin or two ramekins. Place them in the oven until the oil is smoking hot, which is essential for achieving dramatic rise and crisp edges.
- Bake the Yorkshire puddings: Carefully pour the rested batter into the piping hot, oil-filled molds, filling them halfway. Bake in the oven for 20 minutes without opening the door, as this can cause the puddings to collapse. Remove once they are tall, golden, and puffed up.
- Make the mushroom & Stilton filling: Melt butter in a skillet over medium heat. Add the sliced mushrooms and sauté for 5–6 minutes until browned. Stir in minced garlic, black pepper, and thyme and cook for an additional minute. Remove from heat and fold in the crumbled Stilton cheese until softened but not fully melted.
- Assemble: Spoon the mushroom and Stilton mixture into each Yorkshire pudding. Serve immediately while the cheese remains creamy and the pudding is warm.
Notes
- Any blue cheese can be substituted, but Stilton provides an authentic British flavor.
- Serve these Yorkshire puddings as a starter or as a cozy shared dish.
- For a silkier filling, add a splash of cream to the mushroom mixture.
- Use room-temperature eggs and milk to ensure the peak rise of the batter.
- Do not open the oven door while baking to prevent the puddings from collapsing.