Ingredients

The following ingredients have 4 Servings
  • 1 cups (200g) plain flour
  • 200ml full cream milk
  • 4 eggs
  • ½ tsp baking powder
  • 3 sprigs sage, leaves picked and chopped, plus extra leaves to scatter
  • ¼ cup (60g) duck (or beef) fat
  • 5 pork sausages (450g), casings removed, broken into pieces
  • 1 red onion, cut into wedges
  • 400g baby Brussels sprouts, trimmed and halved
  • Mixed leaves to serve

Instruction

  • Place the flour, milk, 100ml water, eggs and baking powder in a large bowl and whiz with a stick blender for 2 minutes to form a smooth batter. Place in fridge for at least 20 minutes. Add ½ tsp salt and sage to batter. Whisk to combine.
  • Preheat oven to 220˚C. Place a deep, 22x28cm baking tray into the oven for 10 minutes or until very hot.
  • Add fat to the tray and heat for a further 5 minutes. Add the sausage, onion and Brussels sprouts, and roast for 5 minutes, turning occasionally.
  • Quickly pour the batter mixture into the tray. Scatter with extra sage. Bake for 20-25 minutes until the pudding is crispy, golden and doubled in size. Serve with mixed leaves.