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.
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.
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.
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.
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.
- 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)
- 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.
- Meanwhile, combine the four and salt in a medium bowl. Make a well in the center and crack in the eggs. Stir well.
- 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.*
- 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.
- Bake until it is well-browned on the top and on the bottom, 25-30 minutes. Serve while hot.
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.