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Yorkshire Puddings with Winter Herbs
The ultimate side to any roast dinner, these golden-brown Yorkshire puddings have been filled with winter herbs to bring an extra festive feel.
The batter has a quick rest at room temperature before baking, which helps give them a higher lift in the oven and a nook for holding gravy. If you’re feeling nervous about pouring the batter into a hot pan, it can be transferred to a spouted liquid measuring cup to help the process along.
How to Make It
Ingredients
- 1 ¼ cups whole milk
- 4 large eggs
- 2 tbsp very finely chopped parsley
- 1 tsp very finely chopped sage
- 1 tsp very finely chopped rosemary
- ¾ tsp fine kosher salt
- Freshly ground black pepper
- 1 cup all-purpose flour
- 2 tbsp sunflower oil
Instructions
- Arrange rack in the center of oven. Preheat to 450°F.
- Whisk milk with eggs, herbs, and salt in a large bowl until fully combined. Season with fresh pepper. Slowly whisk in flour until batter is as smooth as possible (some lumps may remain). Cover with plastic wrap and let it stand at room temperature for about 30 minutes.
- Pour ½ tsp oil into each cup of a 12-cup non-stick muffin pan. Transfer pan to center of preheated oven and bake until oil is hot, about 5 minutes.
- Carefully remove pan from oven then, working quickly, pour about ¼ cup portions of batter into each prepared cup. Return to center of oven and bake until puddings are fully puffed and golden-brown, approximately 16 to 18 minutes.
- Run a butter knife or small offset spatula around the edges of cups to loosen, then remove puddings to a serving plate or bowl. Serve immediately.
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