Name: Yorkshire Chicken Puddings for 2 recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: british
Ingredients: 250 g chicken mince; 1 tsp garlic minced; 2 tsp fresh rosemary roughly chopped; 1 tbs fresh Italian parsley roughly chopped; 1 tsp wholegrain mustard; 1/2 tsp salt; 1/2 tsp pepper; 1/2 cup plain flour; 1/2 cup full cream milk; 1 egg; 1 tsp fresh rosemary roughly chopped; 500 ml chicken stock (liquid); 4 tsp olive oil; 2 tbs gravy powder; 1 cup frozen peas

by taram332 Last updated on 05/09/2025

This recipe is my take on the traditional English Yorkshire pudding. It has a chicken meatball inside with the crunchiest golden batter to soak up all the gravy. It's the perfect modern take for a special Sunday roast for 2.

- taram332

Ingredients

250 g chicken mince
1 tsp garlic minced
2 tsp fresh rosemary roughly chopped
1 tbs fresh Italian parsley roughly chopped
1 tsp wholegrain mustard
1/2 tsp salt
1/2 tsp pepper
1/2 cup plain flour
1/2 cup full cream milk
1 egg
1 tsp fresh rosemary roughly chopped
500 ml chicken stock (liquid)
4 tsp olive oil
2 tbs gravy powder
1 cup frozen peas

Method

Step 1

Preheat oven to 220C.
Step 2

To make the Yorkshire puddings: Sift the flour into a bowl and add in the milk, pinch of salt, 1 egg and 1 teaspoon of rosemary. Whisk until well combined. Transfer the mix to the jug ready to pour into the baking tins later, set aside.
Step 3

Using a small saucepan, bring the chicken stock to the boil.
Step 4

In the meantime prepare the meatballs. Add chicken mince, garlic, 1 tsp rosemary, parsley, and mustard to a large bowl. Season with salt and pepper. Mix well using your hands and then divide the mix into four even balls.
Step 5

Once the stock is boiled, using a spoon, gently add the meatballs, reduce the heat to medium for a gently simmer and cook for exactly 5 minutes. Once the 5 minutes is up remove from the heat and keep the stock as this will form the gravy. Set aside.
Step 6

While the puddings are in the oven, prepare the gravy. Add a few teaspoons of your favourite gravy powder to the stock and stir on a low heat until you have achieved your desired consistency. Once the Yorkshire's have risen and are golden remove from the oven and gently remove from the baking tin. Serve 2 per person topped with gravy and peas on the side.
Step 7

Add 1 teaspoon of oil to each of the muffin tins, and place the tray into the oven to heat for 1 minute. Remove the tray from the oven and immediately pour in the Yorkshire batter, topping each with a meatball as you go. Place back into the oven straight away and cook for 30 minutes.

Equipment

1 6-hole muffin pan
1 saucepan
1 jug
1 whisk
2 bowl

Recipe Notes

from Australia’s Best Recipes team

You can serve additional roasted veggies with this meal, however, the meatballs and yorkshire puddings are so filling you only really need the peas.
You can make the gravy to your preferred consistency. Add more stock if you would to thicken it up and less if you prefer a thinner sauce.