Roast Onion, Cheddar & Thyme Yorkshire Puddings | DonalSkehan.com
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Roast Onion, Cheddar & Thyme Yorkshire Puddings

December 18

A cheesy twist on a classic favourite, these golden puffs are the perfect sidekick to any roast dinner. If you’re making ahead and chilling the batter overnight,  make sure you bring it up to room temperature before you cook it and stir it well.

  • serves Serves 12
  • time 1 hour


  1. 1. Put the flour into a bowl, make a well in the centre and beat in the eggs. Mix to combine and gradually add the milk until it is the consistency of double cream. Set aside. If preparing ahead of time, you can chill overnight at this point.
  2. 2. Preheat the oven to 220°C/200°C fan/425°F/ Gas Mark 7.
  3. 3. In a bowl, toss the cheese and thyme together.
  4. 4. In a 12 cup muffin tin, put a teaspoon of the olive oil or fat and a wedge of red onion in the bottom of each cup. Pop into the oven for 10 minutes until smoking hot.
  5. 5. Pour the batter into the cups of the tin and top each with a little of the cheese and thyme mix, then transfer back to the oven and cook for 35-40 minutes until golden and puffed.


180g plain flour

3 medium free range eggs

250ml milk

50g cheddar cheese, grated

2 sprigs fresh thyme, leaves stripped

12 tsp olive oil, goose fat or dripping

2 small red onions, each sliced into 6 thin wedges