Cheddar & leek popovers
- Anna Glover
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Serves 4 - 6
Easy
Prep: 20 mins
Cook: 40 mins
plus cooling
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Try this US take on yorkshires, generally made with butter – or in this case, cheese. Turn down the oven at the end to ensure they're crisp yet airy
Low sugar
Nut-free
Vegetarian
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Ingredients
Nutrition
-
1 tbsp sunflower oil
plus extra for the tins
-
1/2 medium leek
finely sliced (about 75g)
-
150g plain flour
-
4 eggs
-
225g semi-skimmed milk
-
25g extra-mature cheddar
finely grated, plus extra to serve
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Nutrition: Per serving (6)
- kcal198
- fat8g
- saturates3g
- carbs21g
- sugars2g
- fibre1g
- protein9g
- salt0.25g
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Method
-
step 1
Heat the oil in a frying pan over a medium heat and fry the leeks with a pinch of salt for 15-20 mins until very soft. Leave to cool.
-
step 2
Heat the oven to 240C/220C fan/ gas 9. Pour enough oil into a deep 12-hole muffin or popover tin to coat the base of each hole. Put in the oven to heat up for 10 mins. Whisk the flour, eggs, milk and some seasoning together until smooth. Stir in the fried leeks and the cheddar. Pour into a jug.
-
step 3
Carefully remove the tin from the oven and pour the batter into the holes until they’re half-full. The batter should sizzle as soon as it hits the oil and start bubbling at the edges. Working quickly, return the tin to the oven and bake for 10-12 mins until risen and lightly golden. Reduce the oven to 200C/ 180C fan/gas 6 and bake for 5-10 mins more until crisp and brown. Serve hot with extra cheese finely grated over.
Recipe from Good Food magazine, Christmas 2026
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