Delicious and soft rosemary and thyme Yorkshire pudding - perfect to accompany your roast
This recipe is based on British icon Mary Berry’s own recipe that she uses at home. We’ve added finely chopped herbs for an extra special treat. Make in advance and then re-heat for stress-free entertaining.
Time: 20 minutes | Serves: 6 (2 each)
Ingredients:
- 100g plain flour
- ¼ tsp salt
- 3 large, free-range eggs
- 225ml milk
- 4 tbsp sunflower oil
- 6 tbsp mixed finely chopped herbs: Rosemary, Thyme, and any of Parsley, Chives, Dill
Instructions:
1. Preheat the oven to 220C/200 Fan.
2. Mix the flour and the salt together in a
mixing bowl and make a well in the centre to add the eggs and a little of the milk. Whisk and gradually add the rest of the milk and the herbs.
3. Measure a tsp of oil into each hole of a 12
cupcake or muffin pan. Place in the oven for 5 minutes, or until the oil is piping hot.
4. Carefully remove the tray from the oven and pour the batter (use a ladle or pour into a jug) into the holes. Return to the oven and cool for 20-25 minutes, until golden brown and well risen.
5. Serve immediately (or allow to cool and reheat before serving for 5 minutes in a hot oven. Best made the same day).
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