Yorkshire Savoury Pudding, it is said, is the next best thing to Yorkshire Pudding, and, arguably, even more versatile. You can serve it, with plenty of gravy, as a side dish with roast meats – very popular in the Dales – or you serve it as a part of a cooked breakfast; or you can take a hearty wedge with you and eat it cold for lunch.
So, what are you waiting for? Here’s a typical Yorkshire Savoury Pudding recipe:
- 3 oz (85 g) plain flour
- 8 oz (225 g) white breadcrumbs
- Three-quarters of an ounce (20 g) fresh chopped sage (or two teaspoons dried, but use fresh if you can)
- 12 oz (325 g) onions
- 1 egg lightly beaten
- Half a pint (10 fl oz) milk
- Peel and chop the onions and add them to the milk
- Bring the milk and onions slowly to the boil and simmer for around 10 minutes until the onions are softened
- Mix the flour, breadcrumbs and seasoning together
- Add the milk and onions to the dry mix, leave to cool
- Add the beaten egg and stir all the ingredients well together
- Tip into a greased baking tin and bake for around 30 minutes in a hot oven.
Source: Mary Hanson Moore (1980) A Yorkshire Cookbook. Published by David & Charles.