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Baked Herb Yorkshire Pudding From English Fields And Hedgerows Recipe

Transport yourself to the picturesque Northallerton countryside with this delightful vegetarian twist on the classic Yorkshire pudding! Inspired by an antique Yorkshire recipe book, this baked pudding features foraged field herbs, creating a unique and savory flavor profile. Perfect for a hearty supper, it's traditionally served with mushy peas (recipe not included). This recipe elevates the humble Yorkshire pudding, resulting in a light and airy texture, bursting with the fresh aroma of wild herbs. Prepare to be amazed!

Prep Time 60 mins
Cook Time 85 mins
Calories 382.6 kcal
Protein 22g
Rating 4.5 (2 Reviews)
Baked Herb Yorkshire Pudding From English Fields And Hedgerows 112

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Herb Yorkshire Pudding From English Fields And Hedgerows

  • 1 medium onion
  • 2 tablespoons fresh sage
  • 1/4 cup fresh white breadcrumbs
  • 1/2 teaspoon fresh coarse ground black pepper
  • 1 1/4 teaspoons salt
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/2 cup water
  • 1 1/2 cups milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh parsley or 1 tablespoon mint

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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.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

14g

Fat

9g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Savory Pies Main Dish Eggs Dairy Vegetables Easy European Heirloom Historical Holiday Event Kid Friendly Low Fat Vegetarian English Scottish Dietary One Dish Meal Low Sodium Welsh Halloween Low Saturated Fat Comfort Food Inexpensive Toddler Friendly Low In Something Onions Taste Mood Savory Presentation Served Hot 4 Hours Or Less