Cumberland yorkshire pudding
Published: October 25, 2016 at 2:34 PM
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Serves 2
Easy
Total time: 40 mins
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Our twist (quite literally) on a classic toad in the hole, uses spelt flour in the batter to create a dreamy texture and subtly nutty flavour.
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Make this Cumberland sausage Yorkshire pudding, then check out our classic Yorkshire puddings, vegan Yorkshire puddings, Yorkshire pudding wrap and more roast dinner recipes.
Ingredients
Nutrition
-
70g spelt flour
-
2 large eggs
-
125ml semi-skimmed milk
-
1 tsp cider vinegar
-
1/2 tsp honey
-
1 tsp English mustard
plus extra to serve
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2 spring onions
finely sliced
-
sunflower oil
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1 spiral cumberland sausage
or 4-5 fat sausages, links uncurled and re-twisted into a spiral
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1 tsp sesame seeds
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kale or other greens
to serve
Nutrition: per serving
- kcal749
- fat49g
- saturates17.1g
- carbs42g
- sugars9.3g
- fibre6.4g
- protein33.2g
- salt2.2g
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Method
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step 1
Heat the oven to 220C/fan 200C/gas 7. Tip the flour into a jug and whisk in 1 egg at a time, followed by the milk until you have a smooth, lump-free batter. (Or you can whizz in a food processor.) Mix in the vinegar, honey, mustard and spring onions and leave while you start cooking the sausage.
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step 2
Swirl 1 tbsp oil all over the base of an ovenproof frying pan that will fit the sausage with an inch or two of space around it. Put a shelf in the middle of the oven.
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step 3
Add the sausage to the pan and fry over a medium heat to brown on both sides. Then while it’s still on the hob, pour the batter over and around the sausage, sprinkle over the sesame seeds, salt and pepper and put straight into the oven.
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step 4
Bake for 20-25 minutes until really puffed and golden brown. Serve the yorkie straight from the pan, with more mustard and some greens.
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