Yorkshire Pudding Batter |
Sage & Onion Yorkshire Pudding |
This is such an easy way of creating a substantial Yorkshire Pudding - with a twist.
It's a variation on the traditional Yorkshire Pudding mix, with the addition of some chopped herbs and onions. That's it!
It's best made in an oven-proof dish, rather than traditional Yorkshire Pudding tins, because it's less fiddly - and looks more impressive. |
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Ingredients |
Serves 4 as a side dish
150 g plain flour
1 level teaspoon baking powder
2 eggs
1 medium onion (red or white - doesn't matter)
handful fresh sage leaves
2 tablespoons vegetable oil
100ml milk (dairy or soya)
Pinch of salt
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Method |
- Pre-heat the oven to 200 C. Put the oil into an oven-proof dish and put in the oven.
- Sieve the flour, baking powder and salt into a bowl. Add the eggs and mix well.
- Add the milk and whisk until you have a smooth batter.
- Chop the sage roughly and add to the mixture.
- Peel the onion. Chop it in half and slice. Separate out the slices as you add it to the yorkshire pudding batter and mix well.
- When the oven is heated and the oil in the dish is hot, pour in the batter mix and cook for up to 40 minutes, until it is well risen and lightly browned.
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Time From Cupboard-To-Table |
| 1 hour (5 minutes' preparation time) |
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Notes & Variations |
| If you don't have sage, you can use parsley or thyme leaves - whatever you've got. It works best with fresh herbs, but dried will do if that's all you've got. |
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