These Yorkshire puddings are seasoned with garlic, parsley and chives. Serve them with any roast meal that includes gravy.

Yield: Makes 12.



  • 1 cup all-purpose flour
  • 1 cup milk (2%)
  • 4 large eggs, lightly beaten
  • 1/2 tsp salt
  • 2 tsp dried chives, crumbled
  • 2 tsp chopped fresh parsley
  • 2 cloves garlic, finely chopped
  • 2 tbsp canola oil


  1. Preheat oven to 400°F.
  2. Whisk together flour, milk, beaten eggs and salt just until a smooth batter forms. Stir in chives, parsley and garlic; set aside.
  3. Add 1/2 tsp oil to each of 12 muffin cups. Heat pan in oven for 10 minutes.
  4. Remove pan from oven. Working quickly, carefully pour batter on top of oil in each muffin cup, filling cups half full. Return pan to oven.
  5. Bake until golden brown, about 15 minutes. Reduce oven temperature to 350°F and continue baking until well risen, browned and crisp, about 10 minutes. Serve immediately.
Nutritional analysis per popover:

93 calories, 4.4 g fat, 3.9 g protein, 9.2 g carbohydrate, 0.3 g fibre, 131 mg sodium