Ingredients
Aunt Bessie's Yorkshire Puddings
For the pea crush:
2
small shallots, peeled and finely chopped
55
g
butter
1
teaspoon
chopped thyme leaves
1
tablespoon
caster sugar
400 
g
frozen peas
150
ml
chicken stock
Sea salt and black pepper
24
mini cocktail sausages, cooked
3
tablespoons
- 4 tbsp rapeseed oil
1
x 12-hole mini muffin tin
Our method
- Preheat oven to 220°C/Gas 7
- To prepare the pea crush; cook the peas as per the pack instructions, melt the butter in a small pan, add the shallots, thyme and sugar, fry gently until soft. Add the peas and chicken stock. Crush roughly with a potato masher, adjust the seasoning and keep warm.
- Cook the Yorkshire Puddings as per the pack instructions
- Top the cooked Yorkshire Puddings with the sausage and then top generously with the pea crush and serve.
WHAT OUR CONSUMERS THINK
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Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
110
6.4
2.4
1.9
0.5