Ingredients
1¾cupsflour,plain
1pinchsalt
3eggs
1¼cupsmilk
vegetable oil
3medium potatoes
1tbspbutter
3tbspsour cream
¼cupmilk
salt and pepper,to taste
fresh chive
1onion,chopped
2sausages,quartered
1tspgravy
fresh chive,to garnish
Preparation
To make the Yorkshire puddings,
Sift the flour and salt into a large bowl, and mix in the eggs and half the milk.
Whisk until it turns into a paste, then add the other half of the milk and whisk until smooth. Rest for 30 minutes.
Preheat the oven to 425 degrees F.
Add a teaspoon of vegetable oil to each muffin tin hole and heat until sizzling.
Turn the oven down to 400 degrees F and pour a tablespoon of the Yorkshire pudding batter into each hole.
Bake for 15 minutes or until risen and golden brown.
Peel and slice the 3 medium potatoes. Boil in salted water until soft.
Drain, then add the butter, sour cream, and milk, and mash until smooth.
Season with salt, pepper, and fresh chives.
To make the bangers, quarter the 2 sausages and chop 1 onion.
Fry the onion for 2 minutes, then add the sausages and fry both until cooked.
To assemble, add 1 teaspoon of gravy to the bottom of the Yorkshire pudding, add the onions on top, then the mash, and a sausage quarter.
Sprinkle with more chives.
Enjoy!
