It’s essential that the oven, tray and oil are very hot to get the initial lift. The end result is very light fluffy pud, that is cooked through. It will not be as high as a normal Yorkie but pretty close. I use a 12-hole muffin tin but only fill them half full or just under, as this allows them to rise, and hold their shape.
- For the Yorkshire puds
- 4 medium eggs, at room temp
- 568ml (1 pint) milk
- 225g (8 oz) plain flour
- pinch salt
- For the Filling
- 2 tbsp oil, any will do
- 300g prime pork bangers, cut into small 3cm pieces
- 100g chorizo, ¼ cm sliced, skin removed
- 2 tbsp tomato puree
- 2 red onions, peeled and finely sliced
- 2 cloves garlic, very finely chopped
- 2 red peppers, very chopped
- 2 sticks celery, very chopped
- 2 tbsp any vinegar
- 1 tbsp brown sugar
- 1 x 10g chicken stock cube, crumbled
- 1-200mls cold water, approx
- salt if needed
- Heat the oil and add the sausages and chorizo, lightly brown for a minute or two.
- Add tomato paste and mix well.
- Add the onions, garlic, peppers and celery, warm through.
- Next add the vinegar, sugar, water and chicken stock cube crumbled.
- Cover and simmer gently for 10 minutes.
- Once cooked remove the lid and gently simmer away the moisture until you have a nice glaze, don’t go mad.
- Serve spooned into the Yorkshire puddings and serve with mashed potatoes