Sage and onion Yorkshire puddings
Enjoy a tasty, seasoned spin on your traditional Yorkshire pudding recipe this Christmas. Plus, you can make a batch in advance and freeze until the big day.
- 200ml milk
- 140g plain flour
- 4 eggs
- 2 onions, peeled and sliced
- A few leaves of fresh sage, sliced
- Sunflower oil, for cooking
Heat your oven to 230°C/210°C fan/gas mark 8.
Whisk the eggs and flour together in a bowl until a smooth paste is made, and then mix in the milk too. Stir in the sliced sage and season with salt and pepper. Leave to rest for 10 mins at room temperature, and then pour into a jug.
Pour a drizzle of oil evenly into each hole of your muffin tin, then add a few slices of onion into each hole too. Add the tray to the oven for approx. 10 mins for the oil to heat up, then remove and place on a safe surface.
From your jug, start to pour the batter mix over the onion into each hole, dividing it evenly between all 12 holes. The batter should start to sizzle as soon as hits the hot oil. Once all holes are filled with the batter, put the tray back in the oven and turn the temperature down to 220C/200C fan/gas 7 and cook for a further 15 mins.
Top tip: don’t open the oven door until the 15 mins is up otherwise your puddings could go flat.
Remove the tray from the oven and leave to cool for a few minutes. Either serve immediately with your Christmas dinner, otherwise pop them into tightly sealed freezer bags and freeze for up to one month.
When you are ready to use them, simply remove from the freezer bags and place in a hot oven for a few minutes until cooked through.