WEEK 4: Bangers & Mash Yorkshire Puds

Batter week, this one’s a bake off first, and we were super excited about it! It’s not the most conventional of baking categories but pancakes, churros and yorkies, who can say no to that?! (not us)
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Having made churros and pancakes on the blog already, it had to be yorkshire puddings this week, plus they’re delicious… We spent a while trying to think up different and quirky ideas for our filling, but we kept coming back to the same thing… how can you have a yorkie without gravy?! So bangers & mash it is!

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Yet again this week, we were filled with love for Selasi (he’s very close to reaching the level of James and Tamal in our eyes…) but how can you not appreciate all that he does when everyone was terrified to toss their lacy pancakes in the technical challenge, and then there’s Selasi tossing away as if he’s having a relaxed afternoon of baking!! Benjamina got the coveted star baker title this week, which we felt was well deserved on her part, we reckon she’ll go far in the competition.

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We’re calling these yorkshire puds not puddings as they’re cute little ones made in a muffin tin rather than in a conventional yorkshire pudding tin! But making them in the muffin tin makes them a better shape and size for filling! We’re not really sure what occasion you’d make these for, other than for the signature bake on the great british bake off… But you could always make big ones and have them for dinner I guess? Whatever the case, yorkshire pudding, mash, sausage and gravy isn’t something we’re going to say no to…

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We made a lovely creamy mash to fill these, make sure to make it’s a fairly loose mash so it’s not too stiff to pipe! 

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Remember, it’s really important to get your oil really hot in the tin before you add in the batter, this is key to making sure they rise well as it immediately forms a skin on the batter. 

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Bangers & Mash Yorkshire Puds
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For the yorkshire puddings
  1. 3 eggs
  2. 100g plain flour
  3. 150ml whole milk
  4. salt and pepper
  5. 12 tbsp vegetable oil
For the filling
  1. 24 small sausages (cooked)
  2. 200ml gravy
  3. 300g mashed potato
For the yorkshire puddings
  1. Whisk together the eggs and flour until well combined.
  2. Then gradually add the milk whilst continuing to whisk the mixture, this will stop it from getting lumpy.
  3. Add salt and pepper to season and set the batter aside whilst you prepare the tin.
  4. Add 1 tbsp oil to each hole of a 12 hole muffin tin, put in an oven at 210 degrees celsius for about 10 mins or until the oil reaching smoking point.
  5. Ladle your batter evenly into the hot oil in each hole of the muffin tin and place back in the oven for 20 mins or until golden brown and crispy.
  6. Remove from the tin as soon as you get them out the oven to stop the bottoms going soggy.
  7. Place your mash into a piping bag fitted with a large star nozzle and pipe some into each yorkshire pudding until full.
  8. Stick 2 sausages into the mash and drizzle with gravy!
Baking a Mess http://www.bakingamess.co.uk/
The aftermath of tucking in…

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