Le Creuset Rosemary Yorkshire Puddings

Don’t just keep the “yorkies” for roast beef; adding flavours such as fresh herbs and spices to a simple, classic mix opens a whole world of variety in Yorkshire pudding eating. Serve these Rosemary “Yorkies” with roast lamb with a garlic and mint-infused gravy. If you are serving with a large roast simply double the recipe and cook in batches. Yorkshire puddings can be made in advance as they heat through in minutes.

•Serves 4 

•Preparation Time: 5-10 minutes, plus 45 minutes to 1 hour resting time

•Cooking time: 25-30 minutes

Le Creuset Toughened Non-Stick Bakeware 4 Cup Yorkshire Pudding Tray

• 100g (3½oz) strong white flour
• 1 tablespoon fresh rosemary, chopped, or 1 teaspoon of dried (omit for plain Yorkshire puddings)
• ½ teaspoon salt
• ½ teaspoon coarse ground black pepper
• 250ml (9fl oz) semi-skimmed milk
• 2 medium eggs
• 4 teaspoons white vegetable fat or oil

1. Sift the flour into a bowl and add the chopped herbs, salt and pepper. Make a well in the centre and add the eggs with the milk. Whisk all the ingredients together until very smooth and creamy. Use a balloon whisk, electric hand whisk or alternatively place all the ingredients into a blender and blitz together. Cover and stand for 45 minutes to 1 hour. Pre-heat oven 10 minutes before end of standing time to 220°C/200°C fan/Gas Mark 7.

2. Place 1 teaspoon of vegetable fat or vegetable oil into each pudding cup and place into the hot oven for 4-5 minutes.

3. Carefully remove the tray from the oven, give the batter a stir and pour the mixture equally between the cups. Place back into the oven and cook for 25-30 minutes. Do not open the oven door until near the end of cooking time or the puddings may collapse.

When making ahead the cooked puddings can be held in a warming oven for a short time or quickly reheated in a hot oven as required. 

Cooked puddings also freeze well, store in an airtight container and use within one month.