Baked Herb Yorkshire Pudding From English Fields And Hedgerows Recipe

Ingredients for Baked Herb Yorkshire Pudding From English Fields And Hedgerows

• 1 medium onion, peeled and chopped
• 2 tablespoons chopped fresh sage
• Fresh White Breadcrumbs
• Fresh Coarse Ground Black Pepper
• 1 teaspoon salt
• Plain Flour
• 2 large eggs
• 1/2 cup water
• 1 1/2 cups milk
• Vegetable Oil

How to Make Baked Herb Yorkshire Pudding From English Fields And Hedgerows

1. Preheat oven to 400°F (200°C).
2. **Make the Yorkshire Pudding Batter:** In a large bowl, sift 2 cups all-purpose flour.
3. Create a well in the center and crack in 2 large eggs.
4. In a separate jug, whisk together 1 1/2 cups milk and 1/2 cup water.
5. Gradually pour the milk/water mixture into the flour and egg, whisking constantly until smooth.
6. Stir in 1 teaspoon salt. The batter will be slightly lumpy; don't overmix.
7. Cover the bowl with a clean cloth and let the batter rest for at least 40 minutes (longer is better).
8. While the batter rests, prepare the herb mixture: Peel and finely chop 1 medium onion. Boil until tender, then cool.
9. In a large bowl, combine the chopped onion with 2 tablespoons chopped fresh sage, 1 tablespoon chopped fresh parsley (or 1 tablespoon mint), 1/4 cup breadcrumbs, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
10. Gently fold the Yorkshire pudding batter into the herb mixture until just combined.
11. Heat 2 tablespoons of beef dripping (or vegetable oil) in an oven-safe dish or roasting tin.
12. Pour the herb batter into the prepared dish.
13. Bake in the preheated oven for 40-45 minutes, or until golden brown and well-risen.