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How to Make Cottage Cheese and Smoked Salmon Yorkshire Puddings

How to Make Cottage Cheese and Smoked Salmon Yorkshire Puddings

If you think there’s only one way to serve Yorkshire puddings with your Sunday roast, think again! Yorkshire puddings rise with a significant hole in middle, providing the perfect space to dollop delicious fillings. Think up your own complementary ingredient combinations or stick with one that’s been tried and tested by the great chefs of the world: creamy cottage cheese and smoked salmon.


  • 200ml of Milk
  • 4 Eggs
  • 140g of Plain Flour
  • Salt and Pepper (for seasoning)
  • Sunflower Oil (for greasing)
  • Pack of Smoked Salmon
  • Tub of Cottage Cheese
  • Sprig of Fennel


Heavenly Cottage Cheese & Smoked Salmon Yorkshires

  1. Preheat your oven to 230°C (210°C fan or gas mark 8).
  2. Grease two 4-cavity Yorkshire pudding tins with sunflower oil, lightly drizzling it into each hole. Then, place your tins in the oven to heat up.
  3. To make your batter, empty your flour into a mixing bowl, make a well in the middle, and then add four eggs, continually beating until the mixture is smooth.
  4. Gradually add in your milk whilst beating, until all lumps are removed. Then, season the mixture with a little salt and pepper.
  5. Transfer your batter to a jug. Remove your tins from the oven, and then evenly pour the pudding batter into each cavity.
  6. Place the tins in the oven and leave to bake for between 20 and 25 minutes, until they’ve puffed up and turned golden brown. Note: Make sure you don’t open the oven while they’re baking – this will disturb their rise! Remove from the oven and add a scoopful of cottage cheese, a slice or two of smoked salmon, and a sprinkling of fennel. Serve with your roast dinner or as a snack.
How To