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    You are in: Home / Recipes / Baked Herb Yorkshire Pudding from English Fields and Hedgerows Recipe
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    Baked Herb Yorkshire Pudding from English Fields and Hedgerows

    Baked Herb Yorkshire Pudding from English Fields and Hedgerows. Photo by MarraMamba

    1/1 Photo of Baked Herb Yorkshire Pudding from English Fields and Hedgerows

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    45 mins

    40 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.

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    Units: US | Metric

    Yorkshire pudding batter


    1. 1
      (Pre-heat the oven to gas mark 4, 180'C / 350'F)
    2. 2
      Make 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.
    3. 3
      Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
    4. 4
      Peel the onions, then boil them in water until they are soft. Allow them to cool and chop them into small pieces.
    5. 5
      Put 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.
    6. 6
      Now slowly blend in the Yorkshire pudding batter making sure that all is well mixed.
    7. 7
      Heat the dripping in an oven proof dish or roasting tray and pour over the herby batter mixture.
    8. 8
      Bake in the centre of the pre-heated oven for 40 minutes until golden brown and well risen.

    Ratings & Reviews:

    • on March 19, 2008


      This was a wonderful twist on regular yorkshire pudding. I thoroughly enjoyed having a lunch of it that was vegetarian. Delicious! I found some hedgehog mushrooms and couldn't resist putting them in the batter with the sage. I used a pan that was to big for it, so it did not rise as it should have, that was my fault.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2008


      Well! What can I say, I'm married to a Yorkshireman who is VERY fussy about his 'Yorkshires'. As I was making this I kept saying - this will never work, to thick, ovens not hot enough! But I was wrong - it turned out differently to a normal Yorkshire and the boiled onion made a real taste difference. Worth the effort - we ate this as a vegetarian dinner accompanied by several steamed veggies and gravy.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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