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Baked Herb Yorkshire Pudding from English Fields and Hedgerows

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“This is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas. I found this recipe in a small English regional cookery book - Yorkshire Recipes, and have made it regularly as an alternative to Yorkshire Pudding. Preparation time includes the standing time for the batter.”
1hr 25mins

Ingredients Nutrition


  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 . 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. Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
  4. Peel the onions, then boil them in water until they are soft. Allow them to cool and chop them into small pieces.
  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. Now slowly blend in the Yorkshire pudding batter making sure that all is well mixed.
  7. Heat the dripping in an oven proof dish or roasting tray and pour over the herby batter mixture.
  8. Bake in the centre of the pre-heated oven for 40 minutes until golden brown and well risen.

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