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Herbed Yorkshire Puddings – Supper for a Steal

I can remember the first time I had a Yorkshire pudding, many, many Christmas’s ago, ever since then I have been hooked. I could always count on Nana to bring to bring a big batch that she made with the beef drippings every year, but in recent years she has stopped making them. When I made these a few weeks ago it was the first time I had them in years. They were just as good as I remember, light and fluffy, but the best when dunked in gravy.

I have seen specialty Yorkshire pudding pans, but muffin pans work just fine. And since you have the wine already opened for the roast beef (recipe coming this afternoon) it is required that you enjoy a glass while cooking SmileHerbed Yorkshire Puddings -- Supper for a Steal


Herbed Yorkshire Puddings
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 eggs
  • ½ cup milk
  • ½ cup beef broth
  • 1 tablespoon vegetable oil
  • 1 cup all purpose flour
  • 1 finely chopped green onion
  • ½ teaspoon salt
  • ½ teaspoon fresh thyme
  • ¼ teaspoon pepper
  1. In a medium bowl whisk eggs. Beat in milk, beef broth, and vegetable out. Add flour, onion, salt, thyme, and pepper and beat until smooth.
  2. Preheat oven to 400 degrees. Coat a muffin tin with non stick cooking spray. Fill each cup about half full and bake 30 minutes until golden and firm.


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