Pardon the name haha, but we’re upping our Yorkshire pudding game here and making for a more ‘gut friendly’ version for throughout this winter!
As a girl from Yorkshire am I, I am no stranger to the pudding of the homeland and everyone in my house loves a yorkie for a quick, easy and filling supper but listen, I’m not a fan of saturating them in sunflower oil so I much prefer the tray bake option that can be cooked in the fat of whatever meat is on the tray (in this case sausages). And this time, though don’t worry if you haven’t got an active sourdough starter, we are adding 20g’s of the starter into the mix (though pls note, add this once you have bought your yorkie mix out of the fridge after settling and you have bought it back up to room temp and are about to use so you don’t kill off any of the active enzymes
Yes, the trusty, easy and belly warming sausage and yorkie tray with a mustard onion gravy and a side of peas! And the great news is, as this is a traybake style dish, any leftovers can be rolled up like a wrap and saved for a next day lunch! So easy and so good
HEAD TO OUR PLANTOEAT LINK TO DOWNLOAD THE RECIPE AND CHECK OUT ALL OUR OTHERS IN OUR JANUARY WINTER WONDER FILE
Bon Appetit
HUMANOLOGY 