INGREDIENTS
175g Promin Low Protein All Purpose Baking Mix
½ teaspoon of Salt
2 ½ teaspoon of Baking Powder
45ml Oil
280ml Water (use 80ml boiling to dissolve the stock cube)
1 Stock Cube (vegetable beef or chicken, to help the mixture colour whilst cooking)
2x 30g sachets of Promin Low Protein Sausage Mix
METHOD
- Empty the contents of sachets into a bowl. Add 50ml of cold water and mix together. Set aside whilst making the pudding base.
- Set the oven to 230 degrees or gas mark 8. Combine all the dry ingredients in a mixing bowl and set aside.
- Mix the oil in to the water and stir in the dissolved stock cube.
- Stir the wet mixture gradually into the dry with a balloon whisk to ensure there are no lumps and the batter is smooth.
- Lightly grease a baking tray with oil, brushing the sides gently to avoid the mixture from sticking whilst cooking.
- Place the tray in the oven for 3 minutes until the mixture slowly starts to cook and rise.
- Roll the sausage mixture into sausage shapes on an oiled surface. Shallow fry, turning regularly for 3-4 minutes until cooked through.
- Carefully remove the tray and insert the prepared sausages into the mixture, place a knife and gently slit open the batter to the length of the sausages and push them in.
- Put back into the oven and cook for a further 12-15 minutes until the pudding begins to turn in colour and is cooked throughout.
- Serve with some sweet potato mash and/or your favourite vegetables and gravy!
