Preparation time: 10 minutes
Cooking time: 15-20 minutes
250g (9oz) plain flour
½ tsp fresh thyme, leaves only
½ tsp crushed deep-fried sage leaves (about 4 large)
300ml (10floz) whole milk
4 medium eggs
6 tbsp goose fat or vegetable oil
Pinch of salt
- Preheat the oven to 200ºC/R6. Place the flour, salt and herbs in a bowl and make a well in the centre. Gradually whisk in the milk and eggs to form a smooth batter.
- Spoon the goose fat or oil into a 12-hole Yorkshire tray (or muffin tin), or a roasting tin if you want to make one large pudding. Heat the fat in the oven for 15-20 minutes until really hot then pour in the batter (fill the holes a third to half full or tip it all in if using a roasting tin) and return to the oven.
- Cook for 15 minutes, until the puddings have risen and turned golden. Serve swiftly.
Recipe and image courtesy of waitrose.com