Baked Herb Yorkshire Pudding from English Fields an

Name: Baked Herb Yorkshire Pudding from English Fields and Hedgerows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; salt; 10 ounces plain flour (sifted); 1 large egg; 1 pinch salt; 5 ounces water; 5 ounces milk; 1 tablespoon vegetable oil

Servings: persons

1
(Pre-heat the oven to gas mark 4, 180'C / 350'F)
2
Make the Yorkshire pudding batter: Sift the flour into a large bowl .
3
Break the egg into the centre of the heap of flour.
4
Mix the water and the milk together in a jug.
5
Pour the mixture slowly onto the flour and egg.
6
As you start to pour the water/milk slowly beat the mixture together with a whisk.
7
Add the salt and continue to beat.
8
The puddings will be lighter if the batter includes a little air.
9
Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
10
Peel the onions, then boil them in water until they are soft.
11
Allow them to cool and chop them into small pieces.
12
Put the chopped onions into a large bowl.
13
Add the sage, parsley or mint, bread crumbs, black pepper and salt.
14
(Pepper and salt to taste).
15
Blend together the mixture.
16
Now slowly blend in the Yorkshire pudding batter making sure that all is well mixed.
17
Heat the dripping in an oven proof dish or roasting tray and pour over the herby batter mixture.
18
Bake in the centre of the pre-heated oven for 40 minutes until golden brown and well risen.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Baked Herb Yorkshire Pudding from English Fields and Hedgerows falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Herb Yorkshire Pudding from English Fields and Hedgerows

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions