Prep 10 mins
Cook 30 mins
From our state paper and their feature of Recipes Through the Ages. Times are estimated and have not included time for batter to rest (15 minutes to 3 hours tops).
- 2 eggs (large)
- 200 ml milk
- 100 ml water (tap)
- 1 tablespoon mustard (seeded)
- salt and pepper (a sprinkle)
- 125 g plain flour
- 6 sausages (plump good quality)
- 1 tablespoon sunflower oil
- Combine eggs, milk, water, mustard and seasoning and add liquid mixture to flour and whisk vigorously to eliminate any lumps.
- The consistency should resemble pouring cream.
- Rest the batter for more than 15 minutes but no more than a few hours.
- Preheat oven to 220C or as hot as it can go.
- Meanwhile lightly brown the sausages in a fry pan.
- Place sunflower oil into a loaf tin and place it in the oven to preheat until smoking.
- Working briskly, pour the batter into the hot oil (cautin -- it will spit and sizzle).
- Arrange the sausages int he batter.
- Transfer the tin into the oven and bake for 25 to 30 minutes or until puffed and golden.
This is an English recipe based on Yorkshire pudding. It is excellent and so easy. Some tips: 1. have done this in large muffin tins with bulk sausage also place cut onion in with sausage 2. the tins must be very hot, smoking hot for the egg & flour mixture. 3. I cook the sausage in muffin tins or in a pan after the sausages are cooked immediately place Yorkshire mix in pan and bake. 4. I used 4 large eggs, 1 cup milk, 2 cups flour, mustard and Worchester sauce, garlic powder, salt & pepper. 5. This is traditionally served with onion gravy.
really good ,2 c milk 1 c water 1 c flour i used 3 eggs cause mine were smaller used breakfast sausages mr picky loved this very easy