Yorkshire Pudding with Sausages, Onions and Carrots
Yorkshire Pudding with Sausages, Onions and Carrots is a traditional Ascension Island recipe for a dish of large Yorkshire puddings with a sausage, onion and carrot filling. The full recipe is presented here and I hope you enjoy this classic Ascension version of: Yorkshire Pudding with Sausages, Onions and Carrots.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
As the population of Ascension Island is relatively tiny and most are RAF personnel, there's no native cuisine and most dishes are British in origin. The only source of Ascension Island recipes I could find were from the RAF cookbook. Otherwise, most Ascension island recipes are the same as those of Saint Helena.
Ingredients:
12 tsp oil
2 eggs
250ml milk
125g flour
1/2 tsp salt
1/2 onion, sliced
1 carrot, peeled and cubed
1 tsp thyme
1 tsp salt
12 sausages (use your favourites)
Method:
Preheat your oven to 200°C. Place 2 tsp of oil in the base of 6 Yorkshire pudding moulds, set these on a baking tray and place in your oven.
With an electric mixer, beat the eggs until they are frothy, then beat in the milk. Mix in the flour and 1/2 tsp salt, and continue to beat for about 2 minutes, until a smooth batter forms.
Pour batter into the hot Yorkie tins, almost filling them to the top. Bake for 30 minutes until nicely risen and golden brown. Do not open the oven door during that time! When they’re done, they should be golden, enormous, and puffy, with a crisp exterior and a soft, moist centre.
While the muffins cook, make the filling. Fry the sausages in a little oil until nicely browned on the outside and cooked through (set aside to keep warm). Using the oil left in the pan fry the onions and carrots oil over medium heat until the onions are translucent (about 5 minutes). Add the thyme and salt, stirring to combine.
When the Yorkshire puddings are done, stuff their centres with two whole or sliced sausage, top with the onion-carrot mixture.
Serve accompanied by mashed potatoes and gravy. For a vegetarian version use vegetarian sausages or omit the sausages completely.