“This would probably be my last supper if I was on death row…not that it would ever occur 🤔. The ideal Yorkshire pudding needs to be crispy on the outside and soft in the middle to soak up any gravy or condiments you want to bathe it in. This recipe should allow you to make the perfect ‘hole’ for your toads to hang out in. We top it off by getting enormous sausages from our local butchers (but veggie sausages would also work brilliantly)!”
Prep time: 15 minutes
Cooking time: 60 minutes
6-8 good size sausages
2 large eggs
1 pint of whole milk
150g plain flour
150g strong white bread flour
A fistful of fresh chopped basil
1 tsp ground oregano
Salt & pepper to season
Preheat your oven to 220C/200C fan.
Take a large oven dish and pour enough rapes oil in that it covers the bottom and sloshes around a bit. Pierce your sausages and put them in the oily dish. Place them in the warming oven for 20 minutes.
Place your eggs into a bowl and whisk them together. I prefer to whisk by hand as I can get a better feel for the consistency of the batter. Add the milk and whisk again.
Sift in the flours and (guess what) whisk. You should get a single cream consistency, it shouldn’t be too thick. If it is, add more milk.
Add all of your herbs and seasoning and whisk thoroughly.
When your sausages come out of the oven they should be starting to brown and the oil should be spitting.
Pour your Yorkshire Pudding batter evenly across the sausages and put back into the oven for 40 minutes.
We like to serve it with red cabbage, greens and a decadent cauliflower cheese.