What a weird name for a meal! You’ll be pleased to hear that the unique name is due to the appearance of the completed dish, which should look like bangers sticking out of a fluffy Yorkshire pudding. Serve topped with onion gravy, and accompanied by fresh garden peas.
- 6 Traditional Pork Bangers
- 6 Pork & Herb Bangers
Yorkshire Pudding Mix:
- 1 teaspoon Salt
- 4 Eggs
- 1 cup (8oz) All-Purpose Flour
- 1 1/2 cups 2% Milk
- 2 tablespoons Sunflower Oil
To prepare the Yorkshire pudding mix, place the flour in a bowl. In a separate bowl, vigorously whisk all eggs until air bubbles appear on the surface. Slowly add egg mix into the flour and begin to incorporate. Add the milk and salt and whisk thoroughly until smooth, then place in the fridge.
Cook the bangers slowly in a pan or roasting tray on a medium-low heat, turning often until a crisp, golden brown and the centers are no longer pink.
Meanwhile, add sunflower oil to a roasting tray and heat in the oven at 425F. Remove from oven and place bangers gently into the oil, leaving space between them. Take Yorkshire Pudding mix and pour around the bangers.
Return to oven and cook at 425F for a further 20 minutes, until puffed, browned and crisp.
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