Perfect alongside roast beef and gravy. Yorkshire comfort food with the added flavour of fresh parsley and sage. Actually, you can use any herbs you like! Rosemary and thyme work well, too.
5 people made this
Yorkshire Pudding Batter
275g (10 oz) plain flour (sifted)
1 pinch salt
2 large onions
1 tbsp freshly chopped sage
1 tbsp freshly chopped parsley
1 tbsp freshly chopped mint (optional)
2 tbsp fresh white breadcrumbs
fresh coarse ground black pepper
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Method Prep:40min › Cook:20min › Extra time:50min › Ready in:1hr50min
To make the Yorkshire pudding batter, sift the flour into a large bowl. Break the eggs into the centre. Mix the water and the milk together in a jug. Pour the mixture slowly into the flour and eggs. As you start to pour the milk mixture slowly, beat the batter together with a whisk. Add the salt and continue to beat. The yorkshires will be lighter if the batter includes a little air.
Once all the ingredients have been beaten together, leave to stand, covered with a clean tea towel, for half an hour.
Peel the onions, and then boil them in water until they are soft. Allow them to cool and then dice them.
Preheat the oven to 240 degrees C / gas mark 9. Put a 12 hole muffin tin or Yorkie tin in the oven to heat up, for 5 minutes.
Put the chopped onions into a large bowl. Add the sage, parsley and mint, breadcrumbs, black pepper and salt. Mix this together.
Slowly blend in the pudding batter making sure that it is well mixed.
Remove tin from the oven and carefully pour a little oil into the tray.
Pour in the herb batter mixture until it reached half way up the tin.
Bake for 10 minutes, then turn the oven temperature down to 160 degrees C / gas mark 3.
Cook for a further 10 minutes until golden brown and well risen.