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250ml Christmas Roast Infused Olive Oil Blend – ideal for everyday cooking during the holiday season
Garden Infuzions

Yorkshire Pudding Served with Christmas Roast Blend Olive Oil Herb Gravy

Tall, crisp-edged Yorkshire puddings bake up golden and airy, then get filled with a savory herb gravy finished with Christmas Roast Infused Olive Oil Blend for a warm, holiday-ready flavor that feels right at home on a Sunday dinner table.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, British-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • For the Yorkshire Puddings:
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 6 tablespoons beef drippings or neutral oil
  • For the Herb Gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 cup chicken stock
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon Christmas Roast Infused Olive Oil Blend
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh rosemary finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Equipment

  • 1 12-cup muffin tin Heated in oven before batter goes in
  • 1 Mixing bowl For batter
  • 1 whisk For smooth batter and gravy
  • 1 Saucepan For gravy
  • 1 set Measuring cups and spoons For accurate measurements

Method
 

Instructions
  1. 1. Preheat the oven to 450°F and place a 12-cup muffin tin or Yorkshire pudding tin in the oven to heat.
  2. 2. Whisk the eggs, milk, flour, and salt in a large bowl until the batter is smooth, then let it rest while the pan heats.
  3. 3. Carefully add 1/2 tablespoon of drippings or oil to each cup, return the pan to the oven, and heat until shimmering.
  4. 4. Pour the batter into the hot cups, filling each about halfway, then bake for 20 to 22 minutes without opening the oven until puffed and deep golden.
  5. 5. While the puddings bake, melt the butter in a saucepan over medium heat and cook the onion until softened, about 4 minutes.
  6. 6. Add the garlic and flour, stirring for 1 minute to form a light roux.
  7. 7. Slowly whisk in the beef stock and chicken stock until smooth, then add the thyme, rosemary, salt, and black pepper.
  8. 8. Simmer the gravy for 5 to 7 minutes until lightly thickened, stirring often.
  9. 9. Stir in the Christmas Roast Infused Olive Oil Blend and whisk until the gravy tastes rounded and fragrant.
  10. 10. Split the Yorkshire puddings open, spoon in the hot gravy, and serve right away.

Notes

For the best rise, keep the oven hot and avoid opening the door while the puddings bake. The gravy should be smooth and savory, with the Christmas Roast Infused Olive Oil Blend stirred in at the end so its herb and warm spice notes stay bright. Serve immediately for the best texture.

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