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| Photo: © childsdesign |
Crispy puffed up Yorkshire Pudding encasing a few good plump, meaty sausages makes a great family meal.
The trick to getting the pudding batter to billow up is to make sure you heat the fat in the tray, in which it is to be cooked. The fat should be smoking when you pour in the batter, this way it starts to cook immediately enabling a good rise.
Part-cooking the sausages before adding them to the batter ensures that they don't look anaemic – you want shiny brown burnished 'toads' to make it look appetising.
Served with a rich gravy this is sure to be a winner.
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