Sage Yorkshire Puddings

Ingredients

• 4 Medium eggs
• 145 g Plain white flour
• 200 ml Milk
• Salt (Big pinch)
• Black pepper (Big pinch)
• 1 tsp Chosen fat (beef dripping or oil) (Around 1 tsp per baking cup; author used beef dripping and says oil also works)
• 1 tbsp Fresh sage (Chopped; optional)

Steps

1. 1

   Preheat the oven to 210°C (400°F).

2. 2

   Add around 1 teaspoon of the chosen fat to each cup of a muffin or cupcake baking tray. Put the tray in the oven to heat the fat until piping hot.

3. 3

   In a large bowl, combine the flour and eggs. Whisk until a smooth batter forms.

4. 4

   Gradually pour in the milk, whisking as you go, until incorporated.

5. 5

   Add the salt, pepper, and chopped sage if using, and mix them into the batter.

6. 6

   Pour the batter into a jug to make it easier to pour.

7. 7

   Carefully remove the tray once the fat is piping hot. Pour the batter into the cups; the fat should bubble as the batter goes in.

8. 8

   Bake for 20 minutes without opening the oven, until the puddings are puffed and golden.

9. 9

   Serve with a roast dinner, with gravy if desired.

Notes

The source does not give a separate duration for heating the fat. The amount is approximately 1 teaspoon per baking cup; the total is calculated for 12 puddings. Sage is optional.

Nutrition per serving

• side
• British
• vegetarian
• baked
• Christmas
• roast dinner