Baked Herb Yorkshire Pudding From English Fields And Hedgerows Recipes

HERBED YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F.
• Place an 8 by 12-inch enameled cast iron baking dish in the preheated oven for 10 minutes. Meanwhile, in a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, herbs, a big pinch of salt, and some pepper, beat just until the batter is smooth. Pour the beef drippings into the bottom of the hot pan. Immediately pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes until the pudding is puffy and brown. Serve immediately, it deflates rapidly.

YORKSHIRE PUDDING WITH HERBS

Steps:

• In a medium bowl, whisk eggs just to blend.
• Gradually whisk in milk.
• Sift flour and salt into egg mixture and whisk until well blended and smooth.
• Whisk in all herbs.
• This is the first key to success- let the batter stand at room temperature for AT LEAST 30 minutes!
• While the batter is resting, preheat the oven to 450°F.
• This is the second key to success- the oven must be very hot!
• Re-whisk the batter before using and transfer to large measuring cup or pitcher with a spout so it will be easy to pour.
• Heat muffin tin with 12 muffin cups in oven for 10 minutes.
• This is the third key to success- the muffin tins must be very hot!
• Transfer drippings or melted butter to a measuring cup with a spout so you can easily pour it into the muffin tin.
• Pour about 1 tsp drippings or melted butter in each muffin cup.
• Return pan to oven for about 6 to 8 minutes.
• This is the last key to success- the fat must be very hot!
• Pour batter evenly into the muffin cups onto the hot fat.
• Bake until puddings are golden and puffy, about 12 to 15 minutes.
• Puddings will sink slightly in centre.
• Serve immediately out of oven while still hot.

BAKED HERB YORKSHIRE PUDDING FROM ENGLISH FIELDS AND HEDGEROWS

Steps:

• (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.