Herbed Yorkshire Puddings

More holiday eats making their way onto the blog, this time a British import to our Northwest holiday meal: Herbed Yorkshire Puddings. The term "pudding" applied to something resembling a popover tends to confuse most Americans. However, I figure that the whole point of the British food naming scheme was to confuse and frighten foreigners. How else can one explain a 'toad in a hole' or 'spotted dick', right?

Anyway, this is one of the British imports I really love at the table. Another import is the traditional Christmas cracker, something that as a non-drinker I am probably never inebriated enough to enjoy properly. The type you pull, creating a large cloud of sulfur-tinged smoke in your dinning room. Yes, that kind of cracker.

In addition to lung damage, you get a prize, a bad joke and a paper/foil crown to wear throughout dinner. Mother Humble now has a large photo collection of me wearing theses silly crowns and I should probably make an effort to stay on her good side should she decide to blackmail me at a later date.

Let me simplify: Yorkshire puddings GOOD. Ms Humble photographed in silly paper crown BAD.

Good to have that settled, let's get to the puddings:

Herbed Yorkshire Puddings
From Epicurious.com
yield: Makes about 16
6 tablespoons reserved pan drippings from Roast Prime Rib or olive oil
3 large eggs
1 cup whole milk
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary

Finely chop your herbs and set aside. In a medium bowl, whisk the milk and eggs together. Sift the flour and salt into egg mixture and mix until smooth. Once well blended, stir in the herbs and let the batter stand at room temperature at least 30 minutes (or refrigerate up to 3 hours). Mix once more right before using.

Preheat oven to 450°F. Place 16 standard (1/3 cup) metal muffin cups into the oven to oven heat for 10 minutes. Place 1 teaspoon drippings from your rib roast (or olive oil) in each muffin cup . Return pan to oven until drippings are very hot, about 8 minutes. If it smells a little smokey don't worry, that is normal.

Immediately spoon 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. Bake until the puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). Serve hot.