Herbed Yorkshire Puddings

Ready in 2 hours

My mother in law marvels how well these turn out. They couldn't be easier.

Top-ranked recipe named "Herbed Yorkshire Puddings"

4 avg, 1 review(s) 100% would make again


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3 large Eggs
1 cup Whole Milk
1 cup All purpose flour
1/4 teaspoon Salt
1 tablespoon Chopped fresh parsley
1 tablespoon fresh chives; chopped
2 teaspoons fresh sage; chopped
2 teaspoons fresh thyme; chopped
1 teaspoon fresh rosemary; chopped
6 tablespoons reserved pan drippings from roast beef; or olive oil

Original recipe makes 12



Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk before using.

Preheat oven to 450F. Place 16 standard ( 1/3 cup) metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes. Immediately spoon 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). Serve hot.


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Verified by stevemur
Calories Per Serving: 193 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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