Ham and Swiss Mini-Yorkshire Pudding

Outaouais chef and restaurant owner Marysol Foucault loves eggs. Her Ham and Swiss Mini-Yorkshire Pudding is prefect to share with friends and family, and will challenge your culinary skills. This recipe will win your guests over!

Prep Time:
20 min
Cook Time:
11 min


Nutrition Facts
  • 1 onion, sliced
  • 2/3 cup (170 mL) butter, divided
  • 3/4 cup (175 mL) all-purpose flour
  • 6 eggs
  • 3/4 cup (175 mL) whole milk
  • 3/4 cup (175 mL) grated Swiss cheese
  • 1 cup (250 mL) diced ham
  • 2 sprigs fresh thyme, leaves removed
  • Salt and pepper to taste
  • Grainy mustard to serve


  1. Preheat the oven to 400°F (200°C), with the mini muffin tins in the oven.
  2. On medium-low heat in a small frying pan, start by caramelizing the sliced onion in about a ¼ of the butter. Stir from time to time to ensure that these do not burn, it should take about 10 minutes for them to get golden brown. Set aside.
  3. In a large mixing bowl, with a whisk, mix the flour, eggs, and milk. Add the Swiss cheese, ham, caramelized onion, and thyme. Season with salt and pepper.
  4. Pull the mini-muffin tins from the oven with an oven mitt. Dot each tin with a little piece of butter. With a small ladle, fill each tin with the pudding mix.
  5. Cook in the oven until golden brown, approximately 11 minutes. Serve warm with a bit of grainy mustard.