Sage and onion Yorkshire puddings
These sage and onion Yorkshire puddings are perfect with roast pork or chicken.
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour.
Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot.
Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly.
Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately.
