Ingredients
- 2 tablespoons sunflower oil
- 8 good-quality sausages (about 450g)
- 150g plain flour
- 1 pinch sea salt
- 3 medium eggs
- 200ml semi-skimmed milk
- 50ml water
Instructions
- Preheat the oven to 220°C (425°F fan).
- Pour the sunflower oil into a large metal baking tin or roasting dish.
- Add the sausages and roll them in the oil until fully coated.
- Roast the sausages in the oven for 10 minutes until slightly browned.
- Meanwhile, place the flour and salt into a mixing bowl.
- Add the eggs and whisk until a thick smooth paste forms.
- Gradually whisk in one-third of the milk until smooth.
- Slowly add the remaining milk and water while whisking to create a lump-free batter.
- Carefully remove the hot tray from the oven.
- Quickly pour the batter around the sausages while the oil is sizzling.
- Return the tray to the oven and reduce the temperature to 200°C (400°F fan).
- Bake for about 30 minutes until deeply golden, puffed, and crisp around the edges.
- Do not open the oven door during the first 25 minutes of baking.
- Allow to rest for a couple of minutes before serving.
- Serve hot with onion gravy, mashed potatoes, and vegetables.
Notes
- Hot oil and a preheated metal tray are essential for a good rise.
- Avoid opening the oven door early or the pudding may collapse.
- Good-quality sausages provide the best flavor.
- The batter can be prepared a few hours ahead and refrigerated.
- Vegetarian sausages can easily be substituted.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat in the oven to maintain crispness.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 170 mg
