Bacon, sausages, tomatoes and mushroom baked into a giant Yorkshire pudding.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 50 minutes
    • British

    Full Breakfast Yorkshire Pudding

    Recipe Information

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    For the Yorkshire pudding mix

    140g Plain Flour

    4 Large Eggs

    300ml Semi Skimmed Milk

    1 heaped tsp English Mustard

    25ml Worcestershire Sauce

    Salt and White Pepper

    For the filling

    8 Pork Chipolata Sausages

    4 Vine Tomatoes, cut in half

    4 Flat Mushrooms, sliced into 3

    8 Rashers Back Bacon

    4 Large Eggs

    80ml Sunflower Oil


    4 shallow metal oven proof dishes, approx. 22x15cm


    Pre-heat the oven to 200°C/Gas Mark 6.

    To make the batter, put the flour into a large bowl, season with some salt and pepper and whisk.

    In another bowl, crack the eggs and whisk in the milk, mustard and Worcestershire sauce.

    Gradually add this mixture to the flour until you have a smooth batter.

    Divide the oil between the 4 dishes and put a couple of sausages in each.

    Roast in the oven for 10 minutes to colour.

    Then add the halved tomatoes, sliced mushrooms and the bacon rashers.

    Fold these slightly to fit around the rest of the ingredients.

    Put back in the oven for another 10 minutes.

    Take the dishes out of the oven and increase the heat to 220°C/Gas Mark 7.

    Divide the batter between the dishes, pouring around the ingredients.

    Put the dishes back in the oven and cook for 25 minutes.

    Take the dishes out, crack an egg into each Yorkshire pudding and bake again for a further 6-8 mins until the egg is cooked.

    Serve alongside some baked beans and coffee or tea.

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