Qmee Recipes – Sage & onion yorkshire pudding
A yorkshire pudding for those in the UK is considered an essential part of a roast dinner. Whereas, in the US, yorkshire puddings, or popovers, aren’t quite as popular. Considering this and the upcoming holidays, we thought we’d find you a recipe that adds a twist to the traditional yorkshire pudding recipe.
For those in the UK, this should give you some fresh ideas to change up your sunday roast. For our US audience, we challenge you to add this addition to your Thanksgiving dinner, and let us know how it goes!
So, we present to you: the sage and onion yorkshire pudding.
Ingredients you’ll need…
2 red onions, peeled
4 large eggs
1 cup flour
1 cup milk
½ small bunch of sage, leaves picked and finely sliced
Sunflower oil, for cooking
What you need to do…
-Cut the onions into thin wedges, keeping the root intact so they hold together, to make about 12-16 thin wedges.
-Whisk the eggs and flour in a large bowl to make a smooth paste, then whisk in the milk to make a smooth batter. -Season the batter, then stir in the sage.
-Leave to rest for 10 mins at room temperature.
TIP: The batter will keep chilled for up to 24 hrs, just bring up to room temperature before using!
-Heat the oven to 450F(230C)/390F(210C) fan/gas 8.
-Pour a drizzle of oil evenly into 10 holes of a 12-hole muffin tin, or in all of two four-hole Yorkshire pudding tins to coat the bases.
-Add a wedge of onion to each hole and put in the oven for 10 mins to heat up.
-Transfer the batter to a jug, carefully remove the tins from the oven and pour the batter over the onions, dividing it evenly between the holes
TIP: The batter should sizzle as soon as it hits the oil.
Put back in the oven and turn the temperature down to 430F(220C)/400F(200C) fan/gas 7.
-Cook for 15 mins until golden and risen.
TIP: Don’t open the door until the time is up, or they may sink.
If you’re still looking for ways to level up your Thanksgiving or Christmas dinner, check out this roast turkey recipe!