Little or large?  What’s your preference?

This recipe will make approximately 4 to 5 large Yorkshire Puddings, 8 muffin sized Yorkshire Puddings and 12 standard Yorkshire Puddings.  The amount of Yorkshire Puddings you make will depend on the depth of your Yorkshire Pudding tin!  (I made 4 large and 3 small Sausages in Yorkshire Puddings with this recipe and used a pack of six good quality pork sausages.)

Ingredients – Yorkshire Pudding Batter
2 eggs
120g plain flour
150ml water
150ml milk


One packet of good quality pork sausages (6 sausages)

Heat the oven to 200C/180 fan/Gas 4.

Add all the ingredients for the Yorkshire Pudding batter into a blender or food processor and blitz until thoroughly combined.  Transfer to a pouring jug.

Chop each sasuage into three pieces and add a drop of oil into each Yorkshire Pudding mould. Place the sausage into each mould – if using a large Yorkshire Pudding tin add three peices of sausage per mould, if using a muffin tin add two or if using a standard Yorkshire pudding tin add one.

Place the tin in the oven for approximately ten minutes (no longer) until the sausages begin to brown.  Remove from the oven and turn each piece of sausage.  Once you have turned the sausages pour over the Yorkshire Pudding battter.  Return to the oven for approximately 30 minutes or until the Yorkshire Puddings have risen and are a golden brown.

Serve with mashed potato, greens and gravy.