Cheese & Onion Sourdough Yorkshire Pudding

A twist of the classic yorkshire pudding recipe

5 from 4 votes

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Course: Appetizer, Main Course

Cuisine: British

Keyword: batter, cheese, sourdough, sourdough starter yorkshire pudding, Sourdough Yorkshire Pudding

Prep Time: 15

Cook Time: 20

Mix rest time: 1

Total Time: 1 35

Servings: Yorkshire pudding

Calories: 167kcal

Author: Martin (Dad What Cooks)

Cost: 2

Pre heat oven for 15 minutes to get to 240℃. Add a teaspoon of oil per section of baking tray, and put in the oven to get HOT!
1 tsp Vegetable oil/Rapeseed oil per muffin tray
While that is heating, mix together the eggs, milk, starter, salt and whisk in the flour. Keep whisking in until you get a nice airy mixture. Leave it to stand for at least 60 minutes in he fridge. If you can leave it overnight this seems to add a bit more flavour.
3 Eggs, 100 g Plain flour, 50 g Sourdough starter discard, 1 pinch Salt, 225 ml Milk
Add in the cheese and onion, give it a final whisk and then pour into the muffin trays as quick as you can without losing the heat. The key to a good rise is hot oil and a hot oven.
50 g Grated cheese, ½ Onion
Once in the oven, DO NOT OPEN IT FOR AT LEAST 25 MINUTES. They may rise, they may look good, but as soon as the air hits they'll flop, so wait at least 20 minutes.
The Yorkshires will be cooked and ready to go once nicely golden brown. Lift out and serve immediatly.

The key to a good rise is hot oil and a hot oven. Make sure the preheating is done with the tray and oil in the oven for best results.