Home
Recipes
Sage & onion Yorkshire puddings

Sage & onion Yorkshire puddings served in a dish

Sage & onion Yorkshire puddings

Name: Sage & onion Yorkshire puddings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 8-10
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

Good Food team

Save recipe

Serves 8-10

Easy

Prep: 10 mins

Cook: 25 mins

plus resting

A star rating of 4.8 out of 5.9 ratingsRate

loading...

Add sage and onion to Yorkshire pudding batter for a delicious side dish to go with a Sunday roast or your Christmas dinner

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cider-braised cabbage wedges

A star rating of 3.7 out of 5.3 ratings

Crunchy parsnips

A star rating of 4.4 out of 5.15 ratings

Apricot & pistachio stuffing

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal174
fat11g
saturates2g
carbs14g
sugars2g
fibre1g
protein6g
salt0.1g

Method

step 1

Cut the onions into thin wedges, keeping the root intact so they hold together, to make about 12-16 thin wedges.
step 2

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, then stir in the sage. Leave to rest for 10 mins at room temperature. Will keep chilled for up to 24 hrs (bring up to room temperature before using). Heat the oven to 230C/210C fan/gas 8.
step 3

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.
step 4

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. The batter should sizzle as soon as it hits the oil. Put back in the oven and turn the temperature down to 220C/200C fan/gas 7. Cook for 15 mins until golden and risen. Don’t open the door until the time is up, or they may sink.

Recipe from Good Food magazine, November 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now