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Parmesan Popovers With Whipped Honey Feta

It’s time to make Yorkshire Puddings sexy! These parmesan popovers are light as a feather, fluffy, cheesy and perfect served as appetisers.

easy parmesan popover yorkshire pudding recipe

I love a good Yorkshire pudding. They bring back special childhood memories of making them with my gran, getting the first one hot out of the oven covered in syrup with a blob of cream. I didn’t appreciate this was a strange way to eat them until my very Yorkshire lecturer was scandalised by the idea in culinary school. In the UK, traditionally these are served alongside roast beef, but in our family, we always cook more and have a few for pudding. It’s essentially baked crepe batter after all! In America, they are far more progressive, and bake their batter in large cast iron pans to make giant Yorkshire puds, called dutch babies, or in smaller muffin tins with savoury fillings like cheese and ham (called popovers). Try our Brunch Dutch Baby recipe, by the way, it’s amazing.

Quick and delicious

I love being a bit unconventional so this year we will be serving our Yorkshire pudding “popovers” as a stand-alone addition to the day’s food festivities. I have reimagined them as the most perfect light and crisp appetiser, flecked black pepper and parmesan and served alongside a chilli and honey whipped feta to spread all over them. They need only 10 ingredients and while they might require an overnight rest in the fridge, the active time is just 15 minutes. It is advisable to let the batter rest overnight (it can be left in the fridge up to 48 hours, and will bake up puffier the longer they rest), but they can be baked off after 30 minutes in a pinch.

This recipe was adapted from the fantastic Yorkshire pudding recipe on serious eats, which can be found here.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

easy parmesan popover yorkshire pudding recipe

Frequently Asked Questions

Can I make this vegan or gluten free?

We haven’t tested this recipe using vegan and gluten free alternatives (yet). If you do give it a try, make sure to tag us on Instagram and let us know how it goes! .

Can I flavour my batter with other ingredients?

Sure! You can swap the parmesan and black pepper out. Parmesan can be swapped out for other firm cheeses like gruyere, or emmental. Black pepper can be replaced with other warm spices, like paprika or chilli flakes. I also love adding finely chopped herbs to my batter, like chives, thyme and parsley. 


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easy parmesan popover yorkshire pudding recipe

Parmesan Popovers With Whipped Honey Feta

  • Author: Jess Bunn
  • Total Time: 45 Minutes
  • Yield: 6-8 Popovers
  • Diet: Vegetarian



For the Popovers

  • 2 eggs
  • 80g flour
  • 90g full-fat milk
  • 14g of water
  • 1/4 tsp salt
  • 4 Tbsp grated parmesan
  • pinch black pepper
  • 1/4 cup canola oil

For The Honey Whipped Feta

  • 100g soft Danish feta
  • 3 Tbsp Greek yoghurt
  • 1 Tbsp honey
  • 1 tsp chilli flakes


  1. In a mixing bowl combine the eggs, flour, black pepper, milk, water, and salt and whisk until smooth. Let batter rest at room temperature for at least 30 minutes.
  2. While the batter rests, place the feta, yoghurt and honey into a bowl. Use a spoon or spatula to squish and combine the ingredients until you have a smooth fluffy whipped feta. For fluffier results you can pop the mixture into a food processor and blend until combines]
  3. Heat the oven to 230°C, and place a rack in the centre of the oven. Divide the canola oil between 3-4 wells in your muffin tin, then place the muffin tin in the oven to preheat until the fat is smoking hot, about 10 minutes.
  4. Remove the muffin tin from the oven onto a heat-proof surface
  5. Divide the batter evenly into the muffin tins. The wells should be half filled. Scatter over the parmesan and immediately return to the oven.
  6. Bake until the popovers have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, but larger muffin tins can take 25 minutes. Try not to open the oven to check on the popovers until they turn brown, as they can deflate easily before this.
  7. Remove the popovers from the oven, drizzle over melted garlic butter, and serve with your whipped feta.
  • Prep Time: 30 Minutes
  • Cook Time: 15 Minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: British


  • Serving Size: 1
  • Calories: 233.67kcal
  • Sugar: 4.22g
  • Sodium: 375.15mg
  • Fat: 15.74g
  • Saturated Fat: 4.46g
  • Unsaturated Fat: 9.84g
  • Trans Fat: 0.04g
  • Carbohydrates: 14.76g
  • Fiber: 0.46g
  • Protein: 8.31g
  • Cholesterol: 60.01mg

Keywords: Parmesan Popovers With Whipped Honey Feta

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