1/1 Photo of Baked Herb Yorkshire Pudding from English Fields and Hedgerows
1 hr 25 mins
French Tart's Note:
This is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas. I found this recipe in a small English regional cookery book - Yorkshire Recipes, and have made it regularly as an alternative to Yorkshire Pudding. Preparation time includes the standing time for the batter.
My Private Note
Units: US | Metric
- 2 large onions
- 1 tablespoon of freshly chopped sage or 1 tablespoon parsley or 1 tablespoon mint
- 2 tablespoons fresh white breadcrumbs
- fresh coarse ground black pepper
Yorkshire pudding batter
- 1(Pre-heat the oven to gas mark 4, 180'C / 350'F)
- 2Make the Yorkshire pudding batter: Sift the flour into a large bowl . Break the egg into the centre of the heap of flour. Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
- 3Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
- 4Peel the onions, then boil them in water until they are soft. Allow them to cool and chop them into small pieces.
- 5Put the chopped onions into a large bowl. Add the sage, parsley or mint, bread crumbs, black pepper and salt. (Pepper and salt to taste). Blend together the mixture.
- 6Now slowly blend in the Yorkshire pudding batter making sure that all is well mixed.
- 7Heat the dripping in an oven proof dish or roasting tray and pour over the herby batter mixture.
- 8Bake in the centre of the pre-heated oven for 40 minutes until golden brown and well risen.
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Nutritional Facts for Baked Herb Yorkshire Pudding from English Fields and Hedgerows
Serving Size: 1 (158 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 382.6
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 1.8 g
- Cholesterol 58.2 mg
- Sodium 89.0 mg
- Total Carbohydrate 67.7 g
- Dietary Fiber 3.3 g
- Sugars 3.5 g
- Protein 11.4 g