Bangers And Mash In Yorkshire Pudding Recipe

Name: Bangers And Mash In Yorkshire Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Yorkshire pudding; 1 tablespoon dripping; 100 g plain flour; 3 eggs; 200 ml milk; 8 beef sausages, best butcher's; For the horseradish mash; 1 pinch salt and pepper; 1 kg potato, peeled and cubed; 1 dash milk; 2 tablespoons butter; 5 tablespoons creamed horseradish; For the onion gravy; 1 tablespoon butter; 1 tablespoon olive oil; 3 red onions, peeled, halved and then, sliced; 1 whole garlic clove (optional); 4 sage leaves, chopped; 300 ml sweet marsala wine or 300 ml madeira wine; 1 teaspoon Dijon mustard or 1 teaspoon coarse grain mustard; 1 pinch sea salt, and; fresh ground pepper

Servings: persons

For the Yorkshire pudding
1 tablespoon dripping
100 g plain flour
3 eggs
200 ml milk
8 beef sausages, best butcher's
For the horseradish mash
1 pinch salt and pepper
1 kg potato, peeled and cubed
1 dash milk
2 tablespoons butter
5 tablespoons creamed horseradish
For the onion gravy
1 tablespoon butter
1 tablespoon olive oil
3 red onions, peeled, halved and then, sliced
1 whole garlic clove (optional)
4 sage leaves, chopped
300 ml sweet marsala wine or 300 ml madeira wine
1 teaspoon Dijon mustard or 1 teaspoon coarse grain mustard
1 pinch sea salt, and
fresh ground pepper

1
Preheat the oven to 220u00b0C/gas 7.
2
First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.
3
Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside.
4
Reduce the oven temperature to 180u00b0C/gas.
5
Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.
6
Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.
7
To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.
8
Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.
9
To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!

1185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the Yorkshire pudding, 1 tablespoon dripping, 100 g plain flour, 3 eggs, and more.

Yes, Bangers And Mash In Yorkshire Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bangers And Mash In Yorkshire Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions