Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Skirlie
A thrifty Scottish side of oatmeal toasted in beef dripping with softened onion, seasoned hard with salt and black pepper. Crumbly, nutty and savoury, it is spooned alongside roast chicken, mince and tatties or game, and is also used to stuff a bird.
Method
- Peel and chop 100 g of onion as finely as you can — skirlie should have no big pieces in it, only soft flecks through the oatmeal.
- Melt 15 g of beef dripping in a small heavy frying pan over a medium-low heat until it runs clear and just shimmers.
- Add the onion and fry gently for 8-10 minutes, stirring often, until completely soft, translucent and turning pale gold at the edges. Do not rush it on a high heat or the onion will colour before it sweetens.
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502kcal
6gprotein
57gcarbs
29gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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