These sage and onion Yorkshire puddings are easier than you think to make and are set to become a firm favourite with the whole family. Mix up the traditional Yorkshire pudding mix by adding sage and onion for a delicious accompaniment to your Christmas dinner or Sunday roast. You can even amend the recipe by swapping the herbs, for example using rosemary with a lamb roast dinner.
Ready in: 35 minutes
140g plain flour
2 red onions, peeled
4 large eggs
1/2 small bunch of fresh sage, with the leaves picked and finely chopped
Sunflower oil, for cooking
1. Cut the onion into wedges, without cutting the root so that the onion holds together. They should cut into around 12-16 thin wedges.
2. Using a mixing bowl, whisk the eggs and flour together to make a smooth paste. Then, whisk the milk in, bit by bit, to make a smooth batter.
3. Stir in the sage and leave to rest at room temperature for 10 minutes.
4. Whilst the batter is resting, preheat the oven to 230C.
5. Pour a drizzle of oil evenly into 10 holes of a 12-hole muffin tin. Add a wedge or two of onion to each hole and place in the oven for 10 minutes to heat up.
6. Pour the batter into a jug, carefully remove the tin from the oven and equally pour the batter into the holes, over the onion. The batter should sizzle as it hits the oil, showing the oil is hot enough.
7. Turn the oven down to 220C, return the tin to the oven and cook for around 15 minutes or until they have risen and golden in colour. Try not to open the oven door whilst they are cooking or the Yorkshire puddings may sink.
You can find more recipe inspiration and ideas here.