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Sage and onion Yorkshire puddings

Sage and onion Yorkshire puddings
Prepare
1-2 hours
Cook
10 to 30 mins
Serve
Makes 8–12

These sage and onion Yorkshire puddings are perfect with roast pork or chicken.

By The Hairy Bikers

From The Hairy Bikers Go North

Shopping list

Ingredients

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour.

  3. Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot.

  4. Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly.

  5. Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately.