Yorkshire pudding with greens

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 12 pcs.

Complement your festive roast beef or roast with these mini Yorkshire puddings with herbs. Traditional Yorkshire puddings were baked in England alongside the roast in drippings, but this more convenient version can be prepared separately from the roast beef in a metal muffin tin. Yorkshire puddings are made with a batter made from milk, eggs, butter, and flour. Add fresh parsley, rosemary, and chives for a hint of herbal flavor. Pour the batter into a well-greased tin to ensure the puddings rise, becoming airy and tender with a golden crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups whole milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled slightly
1.5 cups premium flour
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh chives
1.5 tsp finely chopped fresh rosemary
Vegetable oil to grease the pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: milk, eggs, butter, premium flour, parsley, chives, rosemary

Cooking the dish according to the recipe:

Place a 12-cup muffin pan (preferably light metal) in the oven and preheat to 200°C.
In a large bowl, combine the milk, eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir in the melted butter, then whisk in the flour and mix until smooth. Stir in the parsley, chives, and rosemary. Let the batter sit at room temperature for at least 10 minutes. Remove the hot muffin tin from the oven and generously grease each well with vegetable oil. Pour the batter into the wells, filling each about halfway (about 1/3 cup batter per well). Bake until the puddings are puffed and golden brown, about 35 minutes. Do not open the oven during baking.