Parmesan Popovers With Whipped Honey Feta

I love a good Yorkshire pudding. They bring back special childhood memories of making them with my gran and 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 scandalized 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 savory fillings like cheese and ham (called popovers). Try our Brunch Dutch Baby recipe, by the way, it’s amazing.

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 appetizer, flecked blackpepper and parmesan and served alongside a chili 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.

Parmesan Popovers With Whipped Chilli Honey Feta

Makes 6 large popovers

Active time: 15 minutes

Rest time: 30 mins (minimum)/ overnight (good)/ 36-48 hours (amazing)

Cook time

For the Popovers

2 egg
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 Yogurt
1 Tbsp honey
1 tsp Chilli Flakes


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.

While the batter rests, place the feta, yogurt 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]


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.

Remove the muffin tin from the oven onto to a heat- proof surface (such as an aluminium baking sheet
on your stovetop), and divide the batter evenly into 3-4 of the wells (depending on the size of your muffin tin).. The wells should be filled between 1/2 and 3/4 of the way. Scatter over the parmesan and immediately return to oven.

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.

Remove the popovers from the oven, drizzle over melted garlic butter, and serve with your whipped feta