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