So this is a classic Yorkshire dish that we knocked up the other day - there are loads of ways to make this, but here is my take on it that will help you produce a fine feast (pictured above)...Ingredients:
6\8 Chipolata sausages - from your local butcher (not the supermarket)
1 tbsp wholegrain mustard
3 tbsp olive oil
115g (4oz) plain flour
4 medium eggs
1/2 pint of milk
A pinch of dried thyme
A pinch of pepper
Instructions:
- Make the Yorkshire pudding batter by mixing the flour and eggs together. Once it starts to form a dough, add the milk in a couple of stages whisking the mixture as you go until it looks nice and smooth. Add the pepper and thyme, give it another whisk, and put the mixture to one side.
- Preheat the over to 220c, and place the Yorkshire pudding tin with 1/2 tbsp of olive oil in each pudding hole(?) (I'm using one that makes 4 puddings) in there to warm up.
- Brown the sausages in a pan (with 1 tbsp olive oil), so they look nice and golden. Remove from the heat, and mix the mustard in with them.
- Remove the pudding tin from the oven, and place 1 1/2 - 2 chipolatas in each pudding hole. Pour the pudding mixture of the top of the sausages, making sure the mixture doesn't go over the top.
- Bake for 25 - 30 minutes, or until the puddings are risen and golden.
Nom nom nom... A delicious dinner for two. Enjoy!
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