Recipe by I'mPat
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).
Top Review by johnlee96
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.
- 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
Directions See How It's Made
- 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.