Kitchen Guy's
Herbed Yorkshire Pudding

Contact Chef Jim Gray

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Here's what you need:

3 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 tsp. salt
1 Tbsp. chopped fresh parsley (or 1 tsp. dried)
1 Tbsp. chopped fresh chives ( or 1 tsp. dried)

2 tsp. chopped fresh sage (or 1/2 tsp. dried)
2 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
6 Tbsp. pan drippings from roast beef or 6 Tbsp. peanut oil


Here's how to make it:

Whisk eggs in a bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture and whisk until well blended and smooth. Whisk in all herbs. Let the batter stand at room temperature for at least 30 minutes or refrigerate up to 3 hours. Be sure to re-whisk before using.

Preheat the oven to 450. Place muffin cups in oven to preheat about 10 minutes. Place a teaspoon of pan drippings in each cup (or peanut oil) and return pan to oven until very hot, about 8 minutes. Immediately spoon 2 tablespoonfuls of batter on top of the hot drippings in each cup. Bake until puddings are golden and puffy, about 12 minutes.

To get the full flavor of this dish, don’t skim off the fat from your pan drippings. This side dish should be made after taking your roast beef from the oven and while it is resting before slicing.

Send your questions and comments to me at chefjim@kitchenguy.biz