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Savoury Batter Pudding

A baked dish made with boiled onions, Yorkshire pudding batter, and sage.

From an old cookbook · modernised transcription
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Why it works: Onion and sage are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,628 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Savoury Batter Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. In a mixing bowl, combine the chopped onions, Yorkshire pudding batter, and sage.

  3. Pour the mixture into a greased baking dish.

Bake

  1. Bake for 30-40 minutes or until golden and set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chopped boiled onions
Adds moisture and mild sweetness as the onions soften and release flavor during baking.
Yorkshire pudding batter
Forms the main body; its eggs and flour set and the batter rises and browns in the oven.
Sage
Adds a savory, herbal aroma that flavors the pudding.

The step that matters

Bake until golden and set. The batter sets as its egg proteins and starches cook through. Pulling it too early leaves the centre wet and custardy, while the surface browns from the dry heat of the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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