Bangers and Mash in Yorkshire Pudding

• For the Yorkshire pudding
• tablespoon dripping↗1
• g plain flour↗100
• eggs↗3
• ml milk↗200
• beef sausages, best butcher's↗8
• For the horseradish mash
• pinch salt and pepper1
• kg potato, peeled and cubed↗1
• dash milk↗1
• tablespoons butter↗2
• tablespoons creamed horseradish↗5
• For the onion gravy
• tablespoon butter↗1
• tablespoon olive oil↗1
• red onions, peeled, halved and then, sliced↗3
• whole garlic clove (optional)↗1
• sage leaves, chopped↗4
• ml sweet marsala wine or 300 ml madeira wine↗300
• teaspoon Dijon mustard or 1 teaspoon coarse grain mustard↗1
• pinch sea salt, and↗1
• fresh ground pepper↗

Step-by-step instructions

1. 1

   Preheat the oven to 220ºC/gas 7.

2. 2

   First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.

3. 3

   Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside.

4. 4

   Reduce the oven temperature to 180ºC/gas.

5. 5

   Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.

6. 6

   Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.

7. 7

   To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.

8. 8

   Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.

9. 9

   To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!