Baked Herb Yorkshire Pudding from English Fields and Hedgerows

• 2 large onions
• 1 tablespoon of freshly chopped sage or 1 tablespoon parsley or 1 tablespoon mint
• 2 tablespoons fresh white breadcrumbs
• fresh coarse ground black pepper
• salt
• 10 ounces plain flour (sifted)
• 1 large egg
• 1 pinch salt
• 5 ounces water
• 5 ounces milk
• 1 tablespoon vegetable oil

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 .
3. Break the egg into the centre of the heap of flour.
4. Mix the water and the milk together in a jug.
5. Pour the mixture slowly onto the flour and egg.
6. As you start to pour the water/milk slowly beat the mixture together with a whisk.
7. Add the salt and continue to beat.
8. The puddings will be lighter if the batter includes a little air.
9. Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
10. Peel the onions, then boil them in water until they are soft.
11. Allow them to cool and chop them into small pieces.
12. Put the chopped onions into a large bowl.
13. Add the sage, parsley or mint, bread crumbs, black pepper and salt.
14. (Pepper and salt to taste).
15. Blend together the mixture.
16. Now slowly blend in the Yorkshire pudding batter making sure that all is well mixed.
17. Heat the dripping in an oven proof dish or roasting tray and pour over the herby batter mixture.
18. Bake in the centre of the pre-heated oven for 40 minutes until golden brown and well risen.

onions, sage, fresh white breadcrumbs, ground black pepper, salt, flour, egg, salt, water, milk, vegetable oil

Taken from www.food.com/recipe/baked-herb-yorkshire-pudding-from-english-fields-and-hedgerows-290001 (may not work)