This is a personal favourite of mine partially because it is very simple but mainly because it is simply delicious! This dish comprises pork sausages and Yorkshire pudding, a true British classic made from a hearty egg batter. My foreign friends never quite get it: “If it’s pudding, why isn’t it sweet?” This savoury specialty is a bit strange on paper, but the proof as they say is in the pudding, and this is one you’ll certainly want to try.
Don’t forget to check the conversion tables in the menu for all alternative temperatures and measurements!
You will need:
5 or 6 sausages (pork can be easily replaced for turkey/vegatarian sausages)
115g plain flour
2 beaten eggs
3 tbsp dried sage
Salt and pepper
- Preheat the oven to 210ºC
- Melt 10g of the butter in a pan over a medium heat
- Brown off the sausages for around 4 minutes, until they are a uniform colour and then leave to one side.
- Sift the flour into a bowl and add a pinch of salt
- Little by little, add the milk and beaten eggs until all ingredients combine to a smooth batter
- Add the dried sage and salt and pepper to season
- In the oven dish, add the rest of the butter and place in the oven
- When melted, remove the dish, add the sausages and batter and return to the oven
- Cook for 40-50 minutes, until the pudding is well risen and golden
Notes about the method:
When pouring the batter into the dish, try not to cover the sausages. I usually fill up to about ¾ of the way up the side of the sausages
When the pudding is cooking, DO NOT open the oven! If the crust hasn’t yet formed, the air will be released, just like in a cake, and the pudding will sink!