Herbed yorkshire puddings
Accompany roast beef with these herbed mini-yorkshire puddings made in muffin pans. They replace the traditional and sometimes stodgy batter that was traditionally poured into the roasting pan, around the meat and cooked in the drippings and fat.
- Mix the flour, one egg, and one yolk, salt, pepper and milk by beating until smooth (this can be done in a food processor or blender).
- Stir in the herbs and let the batter stand for at least an hour. Heat a muffin pan in a 200C oven with a little smear of oil in each of the pans. Pour in the batter and bake in the oven until puffed and golden – about 20 minutes.
- Serve with roast beef and gravy.