On these colder Autumn (fall) nights this is a classic English dish. easy to make and easy on your budget!
If you do not know how to make Yorkshire pudding here is the recipe.
Nanny Muir's Yorkshire Pudding mix (1911).
2 large eggs
good pinch salt
1/2 pint milk
3 heaped table spoons PLAIN flour
Break eggs into bowl and add salt, beat well. Now add a spoon full of flour and some milk
do this alternately until the mixture is like cream (not too thick). It is best to do this early on
the morning of the day you are making it, cover with a plate and leave to stand.. on passing through the kitchen during the morning and the rest of the day, beat the mixture once or twice. When ready to cook make sure that the oven is at 200C for a fan
oven or Gas mark 8 for a gas oven, although you will have to turn it down to gas mark 7 once the fat is done. Put beef dripping or vegetable oil in baking tin and get the tin really hot till the oil is smoking,
Brown one pound of good Pork sausages, in a frying pan, not too much, as they will cook in the oven.
In the meantime make your onion gravy, if you do not make your own stock, that is fine use a stock cube and some Worcestershire sauce in it, plus if you can, add some herbs for your taste, I use some Thyme and Sage, plus a bit of black pepper.
Now the dodgy bit, for I use tongs for this! You get the tin out of the oven and put the sausages in, they will spit, so please be careful! Then pour some batter mix around the edge first, then add some more all over about a a quarter of an inch thick, or more if you like it thicker, but not too much.
Don't worry about the batter that goes on the sausages, it drains down and goes into the mix. Place back in the oven immediately, and do not open the oven for at least 20- 25 minutes, if you do the pudding will collapse!
Check it by looking through the glass if you have a glass panel on your oven, or open the door. It should be brown and crispy on the outside and soft and tender on the inside.
It is normally served with mashed potato, and seasonal vegetables.
Of course the onion gravy goes over the top, if you like gravy!
Here is a picture of my one tonight and a picture of it on a plate.
Not very Chef life like in presentation, but it is getting cold and we were hungry!
Regards from England.
Neil.
