Sausage Filled Yorkshire Puddings
Mini toad in the hole with sausages and Yorkshire pudding batter.
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- •24 Small chipolata sausagesCut to 60mm or 2 inch pieces
- •12 pieces Beef drippingCan substitute with goose or duck fat, or cooking oil
- •4 Large eggsCold, straight from the fridge
- •Salt
- •All-purpose flour
- •Milk
- •Water
- 1
Preheat oven to 190°C (375°F).
5 min
- 2
Divide beef dripping into 12 pieces and place in a muffin tray.
2 min
- 3
Place two sausage pieces and one piece of fat into each muffin cup.
3 min
- 4
Bake in the oven for 10 minutes to partly cook the sausages.
10 min
- 5
Whisk eggs and salt in a bowl.
3 min
- 6
Add flour to the egg mixture and mix to a smooth paste.
5 min
- 7
Gradually add milk and water to the paste, whisking until smooth.
5 min
- 8
Pour batter into a jug.
1 min
- 9
Remove muffin tray from oven and fill each cup with batter.
3 min
- 10
Bake in the oven for 25-30 minutes until golden and risen.
30 min
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Pizza
Any style of pizza