1 cup plain flour4 eggs200ml milk8-10 cocktail sausages2 tablespoon vegetable oilsalt and pepper to taste
Make the Yorkshire pudding batter first. Place the flour in a jug and make a well in the centre. Add the eggs and stir together with a whisk, bringing the flour into the centre with the eggs bit-by-bit.Add in the milk and stir with a whisk until combined. Place the jug in the fridge for an hour to chill. Preheat the oven to 220CPlace the sausages in a large baking dish and drizzle over the oil. Place in the oven and cook for 15-20 minutes, turning occasionally, until browned all over.Take the Yorkshire pudding batter out of the fridge. Add in the salt and pepper and stir once more with a whisk.Open the oven door, and if safe to do so, pull out the tray and quickly (be careful, the oil will be very hot!), pour the batter into the baking dish, around the sausages. Close the door immediately and cook for 25-35 minutes until risen and golden.
INFO & TIPS
Batter must be cold to rise and puff up
23 Jun 2021