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Mature Cheddar and Onion Pudding

If you like Yorkshire Pudding (and we must admit, we would be dubious of anyone who didn’t!), you will love this version. Slowly cooked onions are integrated into the batter to produce a heartier pudding scented with fresh rosemary. The onions and the batter can be prepared ahead of time, so everything comes together just when you need it. Serve with a roast or grilled chicken as a wonderful and unique side.

Mature Cheddar and Onion Pudding

2 medium onions
1 tbs. olive oil
2 oz. butter
1 garlic clove, minced
3 medium eggs (or 2 extra-large)
14 fl. oz. tepid milk
3 oz. all-purpose flour (½ cup plus 2½ tbs.)
5 oz. mature cheddar
1 tsp. chopped rosemary

Heat the oven to 425°F. Peel the onions and cut each through the root into 8 wedges. Heat the oil in a skillet and add the onions. Season and cook gently over a low heat. After about 5 minutes, add half the butter and the garlic and continue cooking until the onions are soft. Remove and set aside.

Grease a shallow baking dish with the remaining butter. Crack the eggs into a mixing bowl and gradually mix in the milk, then the flour, whisking well to remove any lumps. Grate half the cheese and stir into the batter along with half the rosemary, seasoning with salt and pepper.

Place the onions in the baking dish, then pour the batter over them. Cut the remaining cheese into thin slices and place on top with the remaining rosemary. Bake for 20-25 minutes, until puffed up and golden. Remove from the oven: it will sink slightly, so don’t be alarmed.

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