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Herbed Yorkshire Puddings
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Savory muffin-sized Yorkshire puddings.


Serves/Makes:16 approx.

  • 3 large eggs
  • 1 cup (225 ml) whole milk
  • 1 cup (225 ml) all-purpose flour
  • 1/4 tsp (1 ml) salt
  • 1 tbsp (15 ml) chopped fresh parsley
  • 1 tbsp (15 ml) chopped fresh chives
  • 2 tsp (10 ml) chopped fresh sage
  • 2 tsp (10 ml) chopped fresh thyme
  • 1 tsp (5 ml) chopped fresh rosemary
  • 6 tbsp (90 ml) reserved pan drippings from roast prive rib or 6 tbsp (90 ml) olive oil
  • Whisk eggs in medium bowl to blend.
  • Gradually whisk in milk.
  • Sift flour and salt into egg mixture; whisk until blended and smooth.
  • Whisk in all herbs.
  • Let batter stand at room temperature at keast 30 minutes or refrigerate up to 3 hours. Rewhisk before using.
  • Preheat oven to 450 degrees (225 C.).
  • Place 16 standard (1/3 cup) metal muffin cups in oven to preheat 10 minutes.
  • Place 1 tsp (5 ml) chrippings from rib roast in each muffin cup.
  • Return pan to oven until drippings are very hot, about 8 minutes.
  • Immediately spoon 2 generous tbspfuls batter atop hot drippings in each muffin cup.
  • Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy.
  • Serve hot.
From Bon Appetit magazine December 2001.

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