Chived Yorkshire Puddings

December 2009
Chived Yorkshire Puddings

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The Yorkshire puddings, light as air, are just the thing for soaking up sauce.

Makes: 12 servings

Prep: 15 mins

Cook: 20 mins

  • 3 large eggs
  • 1 1/2 cups milk
  • 1 cup flour
  • Salt and pepper
  • 2 tablespoons finely chopped chives
  • 1/4 cup vegetable oil
  1. Preheat the oven to 450 degrees . In a medium bowl, beat together the eggs and milk; stir in the flour, 1/2 teaspoon salt and 1 pinch pepper. Gently stir in the chives, then let stand at room temperature for 30 minutes.
  2. Brush two 6-cup jumbo muffin pans with the oil (or use twelve 8-ounce ramekins set on a rimmed baking sheet). Transfer to the oven and let stand until hot, about 5 minutes.
  3. Transfer the muffin pans to a heatproof work surface. Working quickly, add 1/4 cup batter to each cup, then bake until puffed and golden-brown, 15 to 17 minutes. Run a knife around each cup to loosen and serve immediately.