Name: Sage & Onion Yorkshire Puddings Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
Ingredients: 2 red onions, peeled; 4 large eggs; 140g plain flour; 200ml milk; ½ small bunch of sage, leaves picked and finely sliced; Sunflower oil, for cooking

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Introduction

Sage & onion Yorkshire puddings offer a delightful twist on a classic British favorite. Infused with fragrant sage and sweet onion wedges, these puddings are perfect alongside roast dinners or enjoyed on their own as a savory treat.

A round white plate is full of golden brown Yorkshire puddings that have puffed up with crispy, uneven, and slightly cracked tops. Each Yorkshire pudding has a soft, hollow center with darker browned spots and some have thin, charred strands of herbs or onions peeking out. The plate sits on a soft gray cloth over a white marbled surface. In the background, there is a blurred red ornament, glassware, and silver cutlery, creating a cozy, festive meal feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 red onions, peeled
4 large eggs
140g plain flour
200ml milk
½ small bunch of sage, leaves picked and finely sliced
Sunflower oil, for cooking

Instructions

Step 1: Cut the onions into thin wedges, keeping the root intact so they hold together, making about 12-16 wedges.
Step 2: Whisk the eggs and flour in a large bowl until smooth, then gradually whisk in the milk to create a smooth batter. Season to taste and stir in the finely sliced sage. Let the batter rest for 10 minutes at room temperature. It can be kept chilled for up to 24 hours—just bring it back to room temperature before using.
Step 3: Preheat your oven to 230°C (210°C fan)/gas mark 8.
Step 4: Drizzle a small amount of sunflower oil evenly into 10 holes of a 12-hole muffin tin or across two four-hole Yorkshire pudding tins to coat the bases. Place one onion wedge in each hole and put the tins into the oven for 10 minutes to heat the oil and onions thoroughly.
Step 5: Carefully remove the hot tins from the oven. Pour the rested batter evenly over the onions in each hole—the batter should sizzle as it hits the hot oil.
Step 6: Return the tins to the oven and reduce the temperature to 220°C (200°C fan)/gas mark 7. Bake for 15 minutes until the Yorkshire puddings are golden brown and well risen. Avoid opening the oven door during cooking to prevent them from sinking.

Tips & Variations

For extra flavor, try adding a pinch of freshly ground black pepper or a little grated Parmesan to the batter.
Use fresh sage leaves for the best aroma, but dried sage can be a substitute—use half the amount.
Make the batter a day ahead to save time on the day of cooking; just bring it to room temperature before baking.
If you prefer, swap the red onions for shallots for a milder, sweeter taste.

Storage

Store any leftover Yorkshire puddings in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 180°C (160°C fan) for 5-7 minutes to crisp up the edges before serving. They are best enjoyed fresh but can also be frozen and reheated in the same way.

How to Serve

A round white plate filled with seven golden-brown Yorkshire puddings, each puffed up with rough, crispy edges and soft, slightly hollow centers revealing some green herbs and a few dark crispy bits on top, placed on a light gray cloth on a white marbled surface. The background has a soft focus with a glass of white wine, a candle, some flowers, and a red ornament. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter without resting it?

While you can bake the batter immediately, resting it for at least 10 minutes improves the texture and helps the puddings rise better.

Can I use a different oil for cooking?

Yes, any neutral oil with a high smoke point, such as vegetable or grapeseed oil, can be used instead of sunflower oil.