How To Make Bangers & Mash Yorkshire Pudding
An amazing mix of savory and rich, this Yorkshire pudding is filled with sauteed sausages and onions, creamy mashed potato, and drizzled with gravy.
Serves:
Ingredients
For Yorkshire Pudding:
- 1¾cupsflour,plain
- 1pinchsalt
- 3eggs
- 1¼cupsmilk
- vegetable oil
For Mash:
- 3medium potatoes
- 1tbspbutter
- 3tbspsour cream
- ¼cupmilk
- salt and pepper,to taste
- fresh chive
For Bangers:
- 1onion,chopped
- 2sausages,quartered
For Garnish:
- 1tspgravy
- fresh chive,to garnish
Instructions
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To make the Yorkshire puddings,
Yorkshire Pudding:
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Sift the flour and salt into a large bowl, and mix in the eggs and half the milk.
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Whisk until it turns into a paste, then add the other half of the milk and whisk until smooth. Rest for 30 minutes.
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Preheat the oven to 425 degrees F.
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Add a teaspoon of vegetable oil to each muffin tin hole and heat until sizzling.
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Turn the oven down to 400 degrees F and pour a tablespoon of the Yorkshire pudding batter into each hole.
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Bake for 15 minutes or until risen and golden brown.
Mash:
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Peel and slice the 3 medium potatoes. Boil in salted water until soft.
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Drain, then add the butter, sour cream, and milk, and mash until smooth.
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Season with salt, pepper, and fresh chives.
Bangers:
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To make the bangers, quarter the 2 sausages and chop 1 onion.
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Fry the onion for 2 minutes, then add the sausages and fry both until cooked.
To Assemble:
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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.
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Sprinkle with more chives.
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Enjoy!
Nutrition
- Calories: 188.54kcal
- Fat: 6.64g
- Saturated Fat: 2.34g
- Trans Fat: 0.06g
- Monounsaturated Fat: 2.76g
- Polyunsaturated Fat: 0.92g
- Carbohydrates: 26.11g
- Fiber: 1.94g
- Sugar: 2.61g
- Protein: 6.14g
- Cholesterol: 50.06mg
- Sodium: 310.87mg
- Calcium: 57.82mg
- Potassium: 336.59mg
- Iron: 0.94mg
- Vitamin A: 45.84µg
- Vitamin C: 11.29mg
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