Giant Yorkshire puddings with sausages and gravy

Name: Giant Yorkshire puddings with sausages and gravy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 8 Pork sausages; 140 g Plain flour; 4 Eggs; 200 ml Milk; 40 ml Vegetable oil; 2 Onions, thinly sliced; 10 ml Vegetable oil; 40 g Gravy granules, made up with 450ml boiling water; 400 g Frozen peas

Huge, crisp Yorkshire puddings filled with sausages and a flood of onion gravy, with peas on the side. A Sunday favourite that works just as well on a Tuesday.

Ingredients

8 Pork sausages
140 g Plain flour
4 Eggs
200 ml Milk
40 ml Vegetable oil
2 Onions, thinly sliced
10 ml Vegetable oil
40 g Gravy granules, made up with 450ml boiling water
400 g Frozen peas

Method

Whisk the flour, eggs and milk with a pinch of salt into a smooth batter the thickness of single cream. Leave it to rest while the oven heats.
Heat the oven to 220°C (200°C fan). Pour 10ml of oil into each of four 15cm round tins or a 4-hole Yorkshire pudding tray and heat on the top shelf for 10 minutes until smoking hot.
Put the sausages on a tray on the lower shelf at the same time.
Working quickly, pour the batter into the hot tins and get them back in the oven. Bake for 25 minutes without opening the door, until well risen, crisp and deep golden.
Meanwhile, fry the onions in the oil over a medium-low heat for 15 minutes until soft and golden. Pour in the made-up gravy and simmer for 2 minutes.
Cook the peas in boiling water for 3 minutes and drain.
Sit a Yorkshire on each plate, fill it with two sausages and pour over plenty of onion gravy. Serve with the peas.