Ingredients

• 110g of plain flour
• 4 eggs
• pinch of salt
• 150ml water
• 150ml skimmed milk
• Sunflower Oil
• 6 thick pork sausages of choice

Utensils

• Mixing bowl
• Whisk or blender
• Sieve
• Round bottom roasting tin roughly 40cm by 25cm

Method

1. Sieve the flour into a mixing bowl
2. Add salt, eggs and 50% of the liquids
3. Gently mix together, gradually adding in the remaining liquids (this reduces the clumps of flour) until no more flour is visible and all ingredients are equally mixed.
4. Vigorously whisk the mixture until their is a small foam of air bubbles on top.
5. Add a lining of sunflower to the roasting tin, add the sausages and place in an oven pre-heated to 220 C (200 for fan ovens) for 10 minutes.

Note: It is vitally important that you both heat the oil so it is sizzling hot and get plenty of air whisked into the batter. We use sunflower oil as it heats to a higher temperature than vegetable oil. This is what ensures the Yorkshires will rise.

If you’re using a blender then don’t over mix as you can end up with too much air foam that won’t settle properly. Also, allow the mixture to settle for half an hour before pouring into the Yorkshire tin

1. Remove your sizzling roasting tin from the oven and quickly add all the batter. Adjust the sausages evenly and put the tin back into the oven for 15-20 minutes.

Serve