Yorkshire Pudding With Herbs

Total Time
Prep 35 mins
Cook 15 mins

Here are the "secrets to success" for making Yorkshire Puddings and, believe me - roast beef, gravy & yorkies - it just doesn't get any better! Prep time includes "standing".

Ingredients Nutrition


  1. In a medium bowl, whisk eggs just to blend.
  2. Gradually whisk in milk.
  3. Sift flour and salt into egg mixture and whisk until well blended and smooth.
  4. Whisk in all herbs.
  5. This is the first key to success- let the batter stand at room temperature for AT LEAST 30 minutes!
  6. While the batter is resting, preheat the oven to 450°F.
  7. This is the second key to success- the oven must be very hot!
  8. Re-whisk the batter before using and transfer to large measuring cup or pitcher with a spout so it will be easy to pour.
  9. Heat muffin tin with 12 muffin cups in oven for 10 minutes.
  10. This is the third key to success- the muffin tins must be very hot!
  11. Transfer drippings or melted butter to a measuring cup with a spout so you can easily pour it into the muffin tin.
  12. Pour about 1 tsp drippings or melted butter in each muffin cup.
  13. Return pan to oven for about 6 to 8 minutes.
  14. This is the last key to success- the fat must be very hot!
  15. Pour batter evenly into the muffin cups onto the hot fat.
  16. Bake until puddings are golden and puffy, about 12 to 15 minutes.
  17. Puddings will sink slightly in centre.
  18. Serve immediately out of oven while still hot.


Most Helpful

This came out great! And your "secrets of success" are the same ones my mama taught me! However, I don't think my mother has ever cooked with any herb. My husband loved these so much I am making it again, but trying in one pan and then cutting it. Oh, and here's my new secret - I put the batter in a glass jar with a lid, so I can just shake and pour. :wink:

threeovens February 10, 2010

Hi CountryLady, I could have eaten all 12 by myself! They were great! We made these the other night and we added all fresh herbs from our residents garden! We used flat-leaf parsely, chives &sage we didn't use any thyme. It was truly a wonderful experience! You should have seen everyones face - they thought I was insane when I put the butter in the pan and then put it in the oven -- well this was new and when those popovers first came out of the oven, nice & puffy and then they fell, they kept saying to me that's OK we can make them again and this time they won't "drop". They were wonderful, I can't say that enough! Thank you for sharing, Diane :)

Manami September 28, 2007

All of those little secrets help to make these extra special. They went together very nicely and the herbs added so much. I prepared these to go with recipe #12027 and used the pan drippings from the meat. A definate winner. Thanks for sharing.

PaulaG December 26, 2006

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