Description
Deliciously fluffy sage and onion Yorkshire puddings combine the classic British comfort food with the aromatic flavor of fresh sage and sweet red onions. Perfect as a flavorful side or a tasty snack, these Yorkshire puddings are baked to golden perfection with crispy edges and soft centers infused with the gentle essence of sage.
Ingredients
Scale
Main 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
- Prepare the onions: Cut the peeled red onions into thin wedges, keeping the root intact so each wedge holds together, aiming for about 12-16 thin wedges in total.
- Make the batter: In a large bowl, whisk the 4 large eggs with 140g plain flour until a smooth paste forms. Gradually whisk in 200ml milk to create a smooth batter. Season with salt and pepper according to taste. Stir in the finely sliced sage leaves. Let the batter rest at room temperature for 10 minutes to allow it to settle; it can be chilled for up to 24 hours but bring back to room temperature before use.
- Preheat the oven and prepare the tins: Heat the oven to 230°C (210°C fan)/Gas mark 8. Pour a small drizzle of sunflower oil evenly into 10 of the 12 muffin tin holes, or all holes if using two four-hole Yorkshire pudding tins, to coat the bases. Place an onion wedge in each hole. Put the tins in the oven for 10 minutes to get the oil very hot.
- Add the batter and bake: Carefully remove the hot tins from the oven. Transfer the batter into a jug for easy pouring. Pour the batter evenly over the onions in each hole; the batter should immediately sizzle upon contact with the hot oil. Return the tins to the oven and reduce the temperature to 220°C (200°C fan)/Gas mark 7.
- Bake until golden and risen: Bake for 15 minutes without opening the oven door, allowing the Yorkshire puddings to rise and turn golden brown. Avoid opening the door early to prevent them from sinking.
Notes
- Keeping the onion root intact helps the wedges hold their shape during baking.
- The batter can be prepared a day ahead and chilled; just bring it back to room temperature before baking.
- Ensure the oil and tins are very hot before adding batter for maximum rise and crispiness.
- Do not open the oven door during baking to avoid the puddings deflating.
- Sunflower oil is recommended for its high smoke point; alternatively, use vegetable or rapeseed oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: Yorkshire pudding, sage, onion, British recipe, savory pudding, baked pudding, vegetarian side dish
