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Serves
2
Ingredients
55g/2oz plain flour
pinch salt
1 egg
100ml/31û2fl oz milk
55ml/2fl oz water
2-3 tbsp vegetable oil
4 villagers pork sausages, split in half lengthways
2 tbsp tomato ketchup
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Preheat two individual Yorkshire pudding tins.
3. Sieve the flour and salt into a bowl and make a well in the
centre. Drop the egg into the well and gradually beat into the
flour. Beat in the milk and water a little at a time until you
have a smooth batter. If there is time, leave the batter to
stand for 30 minutes.
4. Place a spoonful of oil into each hot tin and return them
to the oven for 1 minute to allow the oil to get really hot.
Pour the batter into each tin and bake in the hot oven for 10-15
minutes or until well risen, crisp and golden.
5. Whilst the batter is cooking, preheat the grill and grill
the sausages for 15-20 minutes, turning occasionally, until
they are evenly browned and cooked through.
6. Turn out the cooked Yorkshire puddings on to two warmed plates.
Pile the cooked sausages on top and finish with a spoonful of
tomato ketchup. Eat at once.
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