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Yorkshire Pudding with Sage and Onions, a traditional English accompaniment to roast pork that is perfect for the holiday season. #YorkshirePudding #SideDishes

Yorkshire Pudding With Sage and Onion

Hello Cooking Pal! Today I’m delighted to share a recipe for Sage and Onion Pudding. What’s that? It’s a traditional English recipe that is basically a well-seasoned Yorkshire Pudding that you serve with roast pork. My father-in-law learned this recipe from his mother and then taught it to me.

Yorkshire Pudding with Sage and Onions, a traditional English accompaniment to roast pork that is perfect for the holiday season. #YorkshirePudding #SideDishes

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I love when recipes are passed down through the generations. Most of the traditional recipes that I know were taught to me by my mom who learned them from her mom. This one’s different.

This one comes from my father-in-law who learned it from his mother.

This is a photocopy of my father-in-law's recipe, written in his mother's hand.

This is a photocopy of my father-in-law’s recipe, written in his mother’s hand.

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It’s a recipe for Sage and Onion Pudding (which my husband’s family calls “Grannie’s Pie”). It’s a twist on Yorkshire Pudding that you serve with roast pork instead of with roast beef.

Sage and Onion Pudding has a robust herby flavor and a very tender texture that is perfect for sopping up gravy, which, I suspect, is the reason Yorkshire Pudding was invented in the first place!

It’s simple to make. You can make it easier still by mixing the batter a day ahead and then refrigerating it.

The only ever-so-slightly tricky thing about this recipe is getting the thickness of the yorkshire pudding batter right. I therefore had my father-in-law dribble some from a spoon to demonstrate what you’re looking for.

The proper consistency for a Sage and Onion Yorkshire Pudding batter.

What I aim for is a consistency similar to a thin pancake batter.

Once you’ve got the batter right, all you need to do is beat it by hand for a couple of minutes and then set it aside until it’s time for baking. Then you add herbs and sautéed onions and pour it into a casserole dish or pie plate that contains heated oil or lard. Once it’s in the oven it takes care of itself as it puffs into this pretty savory pie.

Yorkshire Pudding with Sage and Onions, a traditional English accompaniment to roast pork that is perfect for the holiday season. #YorkshirePudding #SideDishes

Serve your Sage and Onion Pie hot and drizzled with gravy. You’ll definitely want seconds. I had two slices, see? You should probably make two pies just in case.

Before giving you the recipe, I want to say a huge Thank You to my father-in-law John for his patience in showing me how to make this delicious twist on Yorkshire pudding and for letting me take pictures as he cooked. I love eating everything he makes so it was a treat to document part of his process.

5.0 from 2 reviews

Yorkshire Pudding With Sage and Onion
 
Prep time
Cook time
Total time
 
This recipe is basically a yorkshire pudding but it has sauteed onions and herbs mixed into the batter. This makes it a bit like a cross between stuffing (which often has lots of herby flavor) and Yorkshire Pudding. It’s wonderful served with roast pork and also with roast chicken.
Author:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 1 lg. onion, chopped
  • vegetable oil or lard
  • 1 cup all-purpose flour
  • 1 tsp. salt
  • 3 eggs
  • ½ cup milk
  • ¼ cup water
  • 2 tsp. dried sage leaves (or 3 tsp. fresh sage, chopped fine)
  • 1 tsp. dried thyme leaves (or 2 tsp. fresh thyme leaves, chopped fine)
Instructions
  1. In a skillet warm 1 tablespoon of oil or lard over medium low heat. Add the onion and cook, stirring occasionally, until soft but not brown, 4-5 minutes.
  2. Meanwhile, combine the four and salt in a medium bowl. Make a well in the center and crack in the eggs. Stir well.
  3. In a small measuring cup, mix together the milk and water. Pour about half of it into the flour and egg mixture and stir. Add a dribble more and then stir. Continue adding liquid just until the batter is about the thickness of a thin pancake batter. I typically use about two-thirds of the liquid. Beat by hand with a whisk for 2 minutes. Let the batter sit at room temperature for one hour. Or cover and refrigerate it up to 24 hours. *Everything up to this point can be done ahead of time.*
  4. If the batter is in the fridge, take it out. Preheat the oven to 400ºF. Measure 2 tablespoons of vegetable oil or lard into a 9″ pie plate or a rimmed 9″x11″ baking sheet. Put the pan into the oven until the oil is very very VERY hot, 7-10 minutes. While the oil heats, stir the onions, sage and thyme into the batter. Once the oil is hot tilt it around to distribute the oil evenly in the pan. Then immediately and carefully (watch out for oil spatters!) pour the batter into the pan and put it back into the oven. Don’t open the oven for at least 20 minutes.
  5. Bake until it is well-browned on the top and on the bottom, 25-30 minutes. Serve while hot.

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Looking for more side dishes to make for your family dinners?
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Do you have recipes that have been passed down to you? I’d love to hear all about the recipes and the people they came from. Scroll down to the comment section to share with me.

 

Comments
4 Responses to “Yorkshire Pudding With Sage and Onion”
  1. I_Fortuna says:

    I love Yorkshire pudding any which way! This is a wonderful variation. I love onions, thyme and sage.
    Great recipe, I would not change a thing! This is almost a meal in itself. Thanks! Merry Christmas!

  2. Bill says:

    Sage and onions are a marriage made in heaven! I love everything about this recipe! Thanks for sharing it!

  3. Veronica says:

    I love this idea! My family loves yorkshire pudding and this gives us an excuse to have it whenever we roast any kind of meat. Thanks!!!

    • Christine Pittman says:

      Veronica, So happy you like the idea. It’s definitely a family tradition that I’m happy to have learned from my husband’s family.

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