These herby yorkshire puddings are easy to make and great for Christmas lunch if you like them with your meal. They freeze really well and can be made a couple of months ahead. Mine aren’t large fluffy ones, they are more dense as I like them that way, the air fryer also adds an extra crisp if you like.

Makes 6 muffin sized puds.

You’ll need:

100g white flour

A pinch of salt

1 egg

250ml of milk / water 50/50

Oil to bake

3 teaspoons of mixed herbs, I used Herbas Finas from Colombia but any will do!

How to:

Mix the flour, salt, herbs and egg. I used a large jug as it’s easier to pour once the mix is complete.

Add some of the liquid in and whisk (I used an electric one but manual is fine). Then gradually add more liquid until all of it is used up.

Pour about 1/2 cm of oil in to all of the tins and heat it up for 5 mins in the oven on 225c (fan) or higher if you have that setting.

Pour the mix equally between the tin sections.

Bake for 20-25 mins or until crisp and golden.

They should just pop out of the tin once cooled a little.

Eat right away or freeze for a couple of months until you need them. You can re-heat them right out of the freezer on 200c for 5-10 mins (check they are piping hot) or defrost first for an hour or so or in the fridge overnight like I am going to do at Christmas. If defrosted, they only need 5-10 mins - keep an eye on them while cooking.

Enjoy!