Mike Van de Elzen: Mike's herbed yorkshire puddings

Mike's herbed Yorkshire puddings 

Cook time: 30 minutes 

Prep Time: 10 minutes 

Serves: 6-8 

4 large eggs

150gm plain flour

200ml milk

1/2 tsp seasalt

6 tbsp sunflower oil  

1/2 cup flat leaf parsley  

1/4 cup fresh rosemary leaves

In a large bowl combine the eggs, plain flour, milk and salt. Beat with a whisk until smooth. Finely chop up the herbs and add into the batter.  

Cover and allow to rest for at least one hour or even better over night.  

Pre-heat your oven to 230*c. Take a standard muffin tin and pour a tbsp of oil into each muffin cup. Place the tin into our oven and cook until the oil is really hot. About 10 minutes.  

Working quickly, take your yorkshire batter and carefully pour some batter into each of the hot muffin cups. The mixture should come up about half way. Quickly place the tray back into the oven and bake for 15 minutes.  

After this time, the puddings should have quadrupled in size, have a deep brown colour all over and be crispy to touch.  

Remove from the muffin tray and allow them to cool before serving.  

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