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My children love this name! This is the same batter used for Yorkshire Puddings, to be served with Roast Beef - just omit the sausages.
Preheat an oven to 230’c.
Sieve the flour and salt into a bowl, make a well in the centre and add the eggs.
Whisk continuously drawing the flour in from the sides of the bowl, add the milk in gradually while whisking.
Add the cool melted butter.
Place the tin into the hot oven on it’s own for a couple of minutes to heat up, then put a generous tsp of oil into each cup, and 2 cooked sausages.
Fill up to 3/4 of the batter and put into the hot oven for 15-20 minutes or until golden brown.
* You can make this batter ahead of time, infact it makes these even lighter if you do.
* You can also make, from this batter, American Popovers, often served at brunch time . Just again, omit the sausages and add 2 tbsp caster sugar to the flour. When they are cooked and cooled, place a teaspoonful of marmalade or raspberry jam into the dip in the centre. Dust with icing sugar, if you like. If you are having these with a cup of tea in the afternoon, you might like to also add a spoonful of whipped cream.
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