Description:

Savory muffin-sized Yorkshire puddings.

Source:

SusanM

Serves/Makes:16 approx.

Ingredients

• 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

Preparation

• 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.

Comments

From Bon Appetit magazine December 2001.