Crumbed Yorkshire puddings with thyme

• plain flour↗70g g
• eggs↗2
• milk↗100ml ml
• thyme leaves↗1 tbsp tbsp
• vegetable oil↗4 tbsp tbsp

  for the tin

• panko breadcrumbs↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Sift the flour into a bowl and whisk the eggs with a whisk until smooth. Gradually pour in the milk, continuing to whisk until no lumps remain. Add half of the thyme and season well. Alternatively, if desired, blend the ingredients in a blender until smooth. The batter can be kept in the refrigerator for up to 24 hours.

2. 2

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Pour oil into the holes of a 12‑cup muffin tin and heat in the oven for 5 minutes until very hot. Quickly and carefully pour the batter evenly into each hole, then sprinkle the remaining thyme and breadcrumbs. Return the tin to the oven. Bake without opening for 15‑20 minutes until they rise and turn golden. The finished puddings can be stored under a lid in the freezer for up to a month.