Yorkshire pudding is a traditional Sunday roast accompainment which is very famous in the UK. It is made with a batter made from eggs, milk, salt and flour which is then cooked in the oven in a piping hot pan, together with animal or vegetable fat.
So let's see how to make this wonderful dish.
Ingredients for 4 servings:
600 g of pork sausage or grounded pork meat
breadcrumbs to taste
oil for frying to taste
2 eggs for breading
flour to taste
Preheat the oven to 200 ° degrees Celsius.
Boil plenty of unsalted water and once boiling, dip the 2 eggs and cook for 5 minutes. While eggs are cooking, prepare a big bowl with ice and water that you will use later to stop the eggs from overcooking.
After 5 minutes, drain the eggs and put them into the bowl with water and ice. Start to peel the eggs and set aside.
On a cutting board, cut the sausages lengthwise and remove the skin. Put the meat in a bowl and crumble as you can with your hands.
Take the flour and put a little bit in a bowl. Do the same thing with the breadcrumbs. Take another small bowl and whisk the 2 remaining eggs you have.
Roll a boiled egg into the flour and set aside. With the help of the palm of your hand, take a little bit of meat and flatten it on your palm, being careful not to make a very thick layer. Take the floured egg and put it in the center of the meat. Now close the egg into the meat gently, being careful not to break the eggs because the yolk inside will still be quite delicate. Once the egg is completely covered with meat, roll it into the flour, then into the beaten egg and then in bread crumbs. This operation must be made 2 times, skipping the use of the flour in the second stage. Put scotch eggs to rest in the freezer for half an hour.
Heat the frying oil in a large pot whit not very high sides and fry your scotch eggs until they are golden brown. Drain on paper towels and place them over a baking sheet covered with parchment paper. Cook in the oven for about 20 minutes, after which your scotch eggs will be ready to be enjoyed. If you prefer the yolk to be a little runny, boil the eggs for 3 and a half minutes instead of five as previously mentioned above.