English Herb Yorkshire Pudding using Scarborough Fair Infused Olive Oil

Serve up a tray of puffed, golden Yorkshire puddings with crisp edges and tender, airy centers, finished with the savory herb lift of Scarborough Fair Infused Olive Oil Blend. The parsley, rosemary, thyme, and sage in the oil weave right into the batter and give each bite a fragrant, old-world flavor that feels right at home beside roast beef, gravy, or a holiday spread.

Garden Infuzions

English Herb Yorkshire Pudding using Scarborough Fair Infused Olive Oil

Golden Yorkshire puddings with crisp edges, airy centers, and a savory herb finish make this a warm, simple side for roast dinners and holiday tables.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 6 puddings

Course: Dinner, Side Dishes

Cuisine: British-Inspired, English

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons Scarborough Fair Infused Olive Oil Blend
• 2 tablespoons unsalted butter melted

Equipment

• 1 12-cup muffin tin or popover pan Preheated in oven
• 1 Mixing bowl For batter
• 1 whisk For smoothing batter
• 1 set Measuring cups and spoons For accurate portions
• 1 Pastry brush For butter and oil
• 1 pair Oven Mitts For handling the hot pan

Method

 

Instructions

1. 1. Place a rack in the center of the oven and heat it to 450°F. Put a 12-cup muffin tin or popover pan in the oven while it heats.
2. 2. In a mixing bowl, whisk the eggs and milk until smooth. Add the flour, salt, and black pepper, then whisk until the batter is glossy and free of large lumps.
3. 3. Let the batter rest for 10 minutes while the pan finishes heating.
4. 4. Carefully remove the hot pan from the oven. Add about 1/2 teaspoon of Scarborough Fair Infused Olive Oil Blend to each muffin cup, then brush the cups lightly with the melted butter.
5. 5. Pour the batter into the hot cups, filling each one about halfway. Work quickly so the pan stays hot.
6. 6. Bake for 18 to 22 minutes without opening the oven, until the puddings are tall, deep golden, and crisp around the edges.
7. 7. Serve right away with roast beef, gravy, or your favorite dinner plate while the centers are still airy and the edges are crisp.

Notes

Yorkshire pudding is at its best when the pan is very hot and the batter goes in fast. The Scarborough Fair oil adds a savory herb note that leans beautifully into roast dinners without overpowering the classic structure of the pudding.

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Recipe Tips

Heat the muffin tin or popover pan until it is very hot before adding the batter so the puddings rise with good lift and crisp edges. Keep the batter smooth, rest it if you can, and pour it into the hot pan quickly so the oven stays at temperature.

Serving Suggestions

These Yorkshire puddings are a natural fit with roast beef, pan gravy, mashed potatoes, and buttered carrots. They also work well as a bread basket stand-in for a Sunday dinner or holiday table.

Storage

Store cooled puddings in an airtight container at room temperature for up to 1 day. Re-crisp them in a hot oven for a few minutes before serving. For the best texture, make and serve them the same day.

Variations

Try adding a pinch of black pepper to the batter, or fold in a little chopped chive for a sharper herb note. You can also bake the batter in a single larger pan for one family-style pudding instead of individual cups.

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