These tasty Yorkshire puddings are infused with fresh sage, parsley and mint. They’re extremely flavoursome and are fantastic with a variety of meats, especially pork and lamb.
- 275g plain flour
- 4 eggs
- 150ml water
- 150ml milk
- Pinch of salt
- 2 large onions
- 2 tbsp. fresh breadcrumbs
- 1 tsp. fresh chopped parsley
- 1 tsp. fresh chopped mint
- 1 tsp. fresh chopped sage
- Salt and pepper
- Sunflower oil
Sift the flour into a large bowl and mix the milk and water together in a separate jug.
Make a well in the centre of the flour and break the eggs into it. Begin to whisk the flour into the eggs.
Slowly pour the milk and water mixture into the batter and whisk everything together. Add a pinch of salt and whisk until everything is completely combined with no lumps.
Cover the batter and leave to one side for an hour.
Whilst the batter is resting, peel the onions and cook them in hot water until soft. Once cooled, dice them.
Preheat an oven to 240C/gas mark 9 and heat up a muffin tin for five minutes in the hot oven.
Whilst the tin is heating, blend the mint, sage, parsley, breadcrumbs and salt and pepper together in a large bowl.
Slowly whisk the batter into the herb mixture until smooth.
Remove the tin from the oven and pour a little bit of sunflower oil into the bottom of each indent. Top the tin up with pudding batter and then put the tin into the oven for ten minutes.
Turn the temperature down to 160C/gas mark 3 and cook the puddings for a further ten minutes. They should be golden and well-risen.