Ingredients
| 1 Pack | THIS™ Isn't Cocktail Sausages |
| 100g | Gram Flour |
| 125g | Self-Raising Flour |
| 1 Tsp | Baking Powder |
| 1 Tsp | Salt |
| Pinch of Turmeric | |
| 300ml | Plant based Milk |
| 100ml | Water |
| 1 Tsp | Dijon mustard |
| 4 Tbsp | Vegetable Oil |
| Cranberry Sauce to serve | |
| American Mustard to serve |
How to cook THIS™ dish
- Preheat your oven to 210C.
- Mix together in a large bowl the flours, baking powder, salt and turmeric.
- In a separate bowl mix the plant based milk water and dijon mustard until combined.
- Make a little well in the flour and pour the way ingredients in gradually until the wet and dry ingredients are combined and it forms a batter mixture. Place this in the fridge until needed.
- Grab a Yorkshire pudding tray or muffin tray and pour 1 tbsp oil in the bases of each of the sections, enough so it fills a quarter of the height of each section. Place it in the oven to heat the oil and set a timer for 10 mins.
- Carefully remove the hot oil from the oven, then pour the batter into each section being careful not to over fill the sections as they will rise.
- Bake for 30 mins on a low oven shelf until the batter becomes puffed and golden.
- Meanwhile heat the THIS™ Isn’t cocktail sausages in a pan with some oil and cook them for 2-3 mins.
- Once the batter is cooked bring them out the oven and then spoon some cranberry sauce in each well of the little Yorkshires then add the sausages on top and a little dollop of American mustard.
