Herb-Infused Yorkshire Pudding with Crispy Edges

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 6
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Yorkshire Pudding gets a delightful twist with this herb-infused version that boasts crispy edges and an aromatic burst of fresh herbs. Perfect for impressing at Sunday roasts or special dinners, these puddings are a flavorful nod to tradition with a contemporary herbal embrace.

Ingredients for Herb-Infused Yorkshire Pudding with Crispy Edges

Eggs: Essential for the structure and rise of the pudding, providing that classic puffed-up appearance.

All-purpose flour: The backbone of the batter, giving the pudding its body and texture.

Whole milk: Adds richness and helps create a smooth batter consistency.

Salt: Enhances the overall flavor, balancing the richness and bringing out the herbs' aromatics.

Fresh rosemary and thyme: These herbs provide a fragrant and earthy twist, infusing the puddings with a fresh taste.

Vegetable oil: Ensures those crisp, irresistible edges by heating up in the tin before the batter is added.

Tips & Tricks

  • For extra crispiness, ensure the oil is sizzling hot before adding the batter.
  • Resist the urge to open the oven door while baking — it can cause the puddings to deflate.
  • Avoid overmixing the batter; a few small lumps are okay and ensure a light texture.

Serving Suggestions

Pair these herb-infused Yorkshire Puddings with a classic roast beef and gravy for a traditional meal. They also complement roasted vegetables or a hearty stew, adding a fragrant herbal note that enhances the main dish.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but reduce the quantity to about half since dried herbs have a more concentrated flavor.
What if I don't have a muffin tin?
You can use a regular baking dish, but the cooking time may vary slightly. Just ensure the oil is hot before adding the batter.

Herb-Infused Yorkshire Pudding with Crispy Edges Recipe Walkthrough

First, you’ll want to get your oven nice and hot at 425°F (220°C). This high heat is crucial for achieving that classic Yorkshire Pudding rise. As the oven preheats, grab a mixing bowl and whisk together the eggs, flour, milk, and salt until you have a smooth, lump-free batter.

Once your batter is ready, stir in the chopped rosemary and thyme. These herbs will infuse the batter with their aromatic magic as it bakes. Now, take your muffin tin and add about a teaspoon of vegetable oil to each cup. Place the tin in the oven for about five minutes, allowing the oil to get hot. This step is key for those crispy edges we all love.

With the oil heated, carefully pour the batter into each muffin cup, filling them only halfway. This will give the pudding room to puff up beautifully. Slide the tin back into the oven and bake for 20 to 25 minutes. You’re looking for a golden brown color and a nice puffed-up shape.

Once done, serve these delightful herb-infused puddings immediately. They’re best enjoyed fresh out of the oven when they’re at their crispiest.

Why You'll Love This Recipe

  • Quick to prepare and bake, making it perfect for busy days.
  • The crispy edges add a satisfying texture contrast.
  • Fresh herbs elevate the flavor profile, making it stand out.
  • Simple ingredient list with a big flavor payoff.

Ingredients

3 large eggs
1 cup all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/4 cup vegetable oil

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, whisk together the eggs, flour, milk, and salt until smooth.
3. Stir in the chopped rosemary and thyme for an herbal twist.
4. Place a muffin tin in the oven with 1 teaspoon of vegetable oil in each cup.
5. Heat the tin in the oven for about 5 minutes until the oil is very hot.
6. Carefully pour the batter into each muffin cup, filling them halfway.
7. Bake for 20-25 minutes until the puddings are puffed and golden brown.
8. Serve immediately for the best texture and flavor.

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