Aunt Bessie's Yorkshire Puddings
For the pea crush:
small shallots, peeled and finely chopped
chopped thyme leaves
Sea salt and black pepper
mini cocktail sausages, cooked
- 4 tbsp rapeseed oil
x 12-hole mini muffin tin
- 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
Write a review Cancel
Be the first to review this recipe
Info per serving