Daddy Peacock's light, crispy Sage and Onion Yorkshire Puddings, the perfect accompaniment to a Sunday Roast Pork dinner! These are also great little handheld canapes for informal parties, especially when filled with Daddy Peacock's other speciality - onion sauce, roast pork and topped with apple sauce!
100(ish)mlDairy Free Milk(Up to the same volume as the eggs)
Plain Flour(Fill up to same volume as the eggs)
1/4tspGround Black Pepper
6Sage LeavesFinely shredded
Preheat the oven to 220C. Put enough Oil in each hole of a 6 hold muffin tin to cover the bottom and put in the oven to heat the oil up. You need to leave it in for at least 15mins until it is really hot and smoking.
In a measuring jug crack the eggs, then pour in the same volume of milk. 2 eggs is around 100ml so it works out about 100ml of milk but you will need to adjust accordingly! Add the salt, pour into a mixing bowl and whisk until light and bubbly.
Next add the garlic granules, black pepper and finely shredded sage leaves to the measuring jug and add flour up to the same level as the eggs came to - about 100ml of flour. Stir together.
In another bowl add the flour and make a well in the centre. Slowly add the egg/milk mixture and whisk until smooth and really bubbly! Leave to rest for about 20mins.
Pour into the hot muffin tin oil - make sure each hole is at least 2/3 full - and put back into the oven for 35-40mins until the Yorkies are brown and crispy! DO NOT open the oven until at least 35mins have passed otherwise they will sink!
Fill with a layer of onion sauce, then folds of roast meat and top with some very yummy apple sauce!