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English Puddings: Sweet and Savoury
by Mary Norwak
While this can be a delicious dish, it has sometimes been an excuse to use up leftover scraps of inferior meat. Traditionally, it was made with lamb chops or pieces of tender steak, but today it makes an excellent way of extending sausages. Choose good sausages with plenty of chunky pork filling, well flavoured with herbs and spices.
Serves 4-6


    • 1 lb (450 g) pork sausages
    • 1 oz (25 g) lard
    • Yorkshire Pudding Recipe (see below)


rill the sausages all over for 5 minutes under a hot grill.

Set the oven at 425°F/220°C/Gas Mark 7 and put the lard into a large meat roasting tin. If preferred, the fat which runs from the sausages may be used instead of the lard.

Heat in the oven to smoking point and pour in 1/2 in (1.25 cm) Yorkshire Pudding batter.

Bake for 5 minutes.

Arrange the sausages on top and pour in the remaining batter.

Bake for 35 minutes and serve at once with gravy.

Yorkshire Pudding Recipe

    • 8 oz (200 g) plain flour
    • Pinch of salt
    • 2 eggs
    • 1 pint (600 ml) milk

Stir the salt and flour in a mixing bowl. Break the egg into the centre of the bowl and gradually work in half the milk, beating well to make a smooth batter. Beat in the remaining milk.

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