Baked Herb Yorkshire Pudding from English Fields and Hedgerows

Ingredients

• 2 large onions
• 1 tablespoon of freshly chopped sage or parsley or mint
• 2 tablespoons fresh white breadcrumbs
• fresh coarse ground black pepper
• salt

Yorkshire pudding batter

• 10 ounces plain flour (sifted)
• 1 large egg
• 1 pinch salt
• 5 ounces water
• 5 ounces milk
• 1 tablespoon vegetable oil

Directions

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.