These individual Yorkshire puddings get extra flavor from a trio of fresh herbs: parsley, chives and rosemary.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 12 puddings |
Ingredients
- 1 1/2 cups whole milk
- 3 large eggs
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, melted and cooled slightly
- 1 1/2 cups all-purpose flour
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 1/2 teaspoons finely chopped fresh rosemary
- Vegetable oil, for brushing
Instructions
- Put a 12-cup muffin pan (preferably light-colored metal) in the oven and preheat to 400 degrees F.
- Whisk the milk, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk in the melted butter, then whisk in the flour until smooth. Stir in the parsley, chives and rosemary. Let the batter sit at room temperature at least 10 minutes.
- Remove the hot muffin pan from the oven and generously brush each cup with vegetable oil. Divide the batter among the cups, filling each about halfway (about 1/3 cup batter per cup). Bake until the puddings rise and are deep golden brown, about 35 minutes. Do not open the oven during baking.
- Let them cool 5 minutes in the pan, then remove with a small offset spatula. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 119 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 55 mg |
| Sodium | 146 mg |
Reviews
These are super easy. Tastes great. Was excellent with my pot roast. I did however grease pan well and put a teaspoon of beef tallow in each cup. I have made these before and did not want them to stick. Also gave it a beef flavor.
I’d give it 5 because it did come out well as expected with the basic ingredients and is good, but the bottoms stuck to the pan. The oil had separated when I put it on in the hot pan.