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6 British Blacktail Free Range Eggs
210g plain flour
350ml semi skimmed milk
1 large or 2 small red onions
12 British pork sausages
4 tbsp olive oil
1 sprig/s rosemary, leaves only
At least 3 hours before you want to serve,
(ideally the night before – see my tip if you
want to use straightaway), make the Yorkshire
pudding batter. Whisk the eggs together in
a large bowl, add the flour, then beat
until a smooth paste has formed.
Pour in the milk, a little at a time, while
mixing continuously, until you have a runny
batter about the consistency of double cream.
Season, then cover and chill for at least 3 hours.
Remove the batter from the fridge 30 minutes
before use. Preheat the oven to 230ºC, gas
mark 8. Meanwhile, cut the red onions into
wedges and separate into pieces and place
into a large metal or enamel roasting tin,
about 23x35cm. Add the sausages and
1 tbsp olive oil. Toss well to coat, then bake
for 15-20 minutes, or until the sausages have
browned on top.
Open the oven and add the remaining 3 tbsp
olive oil, then bake for 5 minutes more, until
sizzling. Sprinkle in the rosemary, then pour the
rested pudding batter into the tin (try to avoid
pouring it directly over the sausages, as you
want them sitting on top of the finished batter).
Bake for 30 minutes, without opening the
door. The pudding will puff up and turn golden
brown, and the sausages should be cooked
through with no pink meat. Reduce the oven
temperature to 200ºC, gas mark 6 if the top
looks too brown before the end of the cooking
time. Serve immediately, with onion gravy and
seasonal greens, if liked.
The single best thing you can do to level up your pudding batter is rest it. If you don’t have time, replace 75ml of the milk with sparkling water
Typical values per serving when made using specific products in recipe
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