Roasted Onion, Cheddar & Thyme Yorkshire Puddings
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Roasted Onion, Cheddar & Thyme Yorkshire Puddings
Prep Time15 Minutes
Servings12
Cook Time40 Minutes
Ingredients
Dunnes Stores My Family Favourites Plain Flour 2kg
Dunnes Stores 6 Irish Free Range Eggs Medium
Dunnes Stores Irish Whole Milk 1 Litre
Dunnes Stores Grated Mix Medium Red/White Cheddar 200g
Dunnes Stores Fresh Herb Thyme 20g
Dunnes Stores Pure Olive Oil 250ml
Dunnes Stores My Family Favourites Red Onions
Directions
INGREDIENTS
- 180g plain flour
- 3 medium free-range eggs
- 250ml milk
- 50g cheddar cheese, grated
- 2 sprigs fresh thyme, leaves stripped
- 12 tsp olive oil, goose fat or dripping
- 2 small red onions, each sliced into 6 thin wedges
METHOD
- Put the flour into a bowl, make a well in the centre and beat in the eggs. Mix to combine and gradually add the milk until it is the consistency of double cream. Set aside. If preparing ahead of time, you can chill overnight at this point.
- Preheat the oven to 220°C/200°C fan/425°F/ Gas Mark 7.
- In a bowl, toss the cheese and thyme together.
- In a 12-cup muffin tin, put a teaspoon of the olive oil and a wedge of red onion in the bottom of each cup. Pop into the oven for 5 minutes until smoking hot.
- Pour the batter into the cups of the tin and top each with a little of the cheese and thyme mix, then transfer back to the oven and cook for 35-40 minutes until golden and puffed.
15 minutes
Prep Time
40 minutes
Cook Time
12
Servings
Recipe
INGREDIENTS
- 180g plain flour
- 3 medium free-range eggs
- 250ml milk
- 50g cheddar cheese, grated
- 2 sprigs fresh thyme, leaves stripped
- 12 tsp olive oil, goose fat or dripping
- 2 small red onions, each sliced into 6 thin wedges
METHOD
- Put the flour into a bowl, make a well in the centre and beat in the eggs. Mix to combine and gradually add the milk until it is the consistency of double cream. Set aside. If preparing ahead of time, you can chill overnight at this point.
- Preheat the oven to 220°C/200°C fan/425°F/ Gas Mark 7.
- In a bowl, toss the cheese and thyme together.
- In a 12-cup muffin tin, put a teaspoon of the olive oil and a wedge of red onion in the bottom of each cup. Pop into the oven for 5 minutes until smoking hot.
- Pour the batter into the cups of the tin and top each with a little of the cheese and thyme mix, then transfer back to the oven and cook for 35-40 minutes until golden and puffed.