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Experience the delight of traditional British Yorkshire pudding with our comfort food classic recipe. This easy sausage dinner is a family-friendly recipe that brings warmth to your dining table.
Use Crisp ‘n Dry in your Yorkshire pudding tin to produce well risen puddings with crispy golden edges and a soft inside.
You could use vegetarian sausages if you don’t eat meat or just fancy a change.
125g plain flour
½ tsp sea salt
2 free range eggs, lightly beaten
150ml milk
2 tbs Crisp ‘n Dry
6-8 sausages
1 red pepper, diced
2 x 400g tins baked beans
Dash Worcestershire sauce or ½ tsp Marmite (optional)
Mashed potato, to serve
Preheat the oven to 180ºC fan/200ºC conventional/gas 6.
In a large bowl, weigh the flour and stir in the salt. Make a well in the centre and tip in the lightly beaten eggs and about a third of the milk. Beat with a whisk, gradually incorporating the flour from around the edge of the bowl to make a thick lump-free batter. Gradually add the rest of the milk, whisking as you go. Set the batter aside in the fridge.
Place the sausages and peppers in a roasting tin and drizzle with 2 teaspoons of Crisp ‘n Dry then cook in the oven for 20 minutes until golden and cooked through. Set aside. Place your Yorkshire pudding tins in the oven and turn up the temperature to 220ºC fan/240ºC conventional/gas 9.
Pour about half a teaspoon of Crisp ‘n Dry into each section of the Yorkshire pudding tin and place back in the oven for a few minutes until very hot.
Working very quickly, ladle the batter into the holes so that each one is about two thirds full then quickly get them back in the oven. Leave for 5 minutes then turn down the temperature to 180ºC fan/200ºC conventional/gas 6. Do not open the oven door at any point!
Cook the Yorkshires for 15 minutes until well risen, golden and crispy. You can check them now and open the oven door if you need to!
While the Yorkshires are cooking gently heat the baked beans in a saucepan or in the microwave then season with a dash of Worcestershire sauce or Marmite. Slice the sausages and stir into the beans with the peppers to warm through.
Serve the puddings filled with the sausage and beans and with mashed potato on the side.
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