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Sage & thyme Yorkshire pudding recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: British
Keyword: Christmas, Sunday lunch
Servings: 12


  • 250 g plain flour
  • Pinch of salt
  • ½ tsp fresh thyme leaves only
  • ½  tsp crushed deep-fried sage leaves about 4 large
  • 300 ml whole milk
  • 4 medium eggs
  • 6 tbsp goose fat or vegetable oil


  • Preheat the oven to 200ºC, gas mark 6. 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.