There is no better side dish to any roast meat than a Yorkshire Pudding.
Last year I shared this recipe for giant Yorkie puddings and it was very popular so I thought I would twist it up bit this year with some additional flavourings. I used dried rosemary and thyme, but you can match the herbs to the meat that you are serving these with.
This version would also be tasty turned into mini Toad in the Hole appetisers. Do this by adding a small cooked cocktail sausage to each hole of the muffin pan.
As I mentioned last year, the main tricks to getting your puddings to rise are to chill the batter before cooking and also to get the oil in the pan to be very hot before you add the chilled batter. Plus, try not to open the oven during the cooking time until you really have to.
Ingredients – makes 6 large or 12 small:
- 75g/2.5 oz plain (all purpose) flour
- 2 eggs, beaten
- approx 1/2 cup milk
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon wholegrain mustard
- 1/2 teaspoon Dijon/French mustard
- approx 6 teaspoons oil, for cooking (I use vegetable oil)
In a large bowl or jug (I always use a jug), mix the flour and eggs together and then gradually whisk in the milk until smooth. Add the herbs and mustard.
Chill the batter for at least 30 minutes.
Once chilled, add a little more milk to make up to 300ml/10 oz and whisk again.
Heat your oven to 230C/210C fan forced/450F.
Get a 12-hole muffin pan and pour enough oil into each hole to cover the base.
Put the oiled pan in the oven and remove after about 5 minutes when the oil is very hot and just starting to smoke a little.
Carefully divide the chilled batter between the holes in the pan. The batter should sizzle on contact with the hot oil.
Cook the puddings for about 20 minutes until they are puffed up and browned – try not to open the door until they are done if you can avoid it.
Serve and enjoy!