- 2 extra large free range eggs
- ¾ cup full cream milk
- 2 T iced water
- 1 cup cake flour
- ½ t salt
- sunflower oil, for greasing
- 500 g Woolworths lamb boerewors
- a few sprigs fresh rosemary
- 1 x 400g can tomato-and-onion mix
- 1 chopped fresh chilli
Preheat the oven to 230°C.
Blend the eggs, milk, water, flour and salt. Chill while you cook the boerewors.
Grease a 25 x 18 x 2.5 cm baking pan. Cut the boerewors to fit the pan and add a few sprigs of rosemary. Bake for 10 minutes, or until the boerewors starts to colour.
If necessary, whisk the batter. Pour over the boerewors and bake for a further 15 minutes, or until puffed and golden. Serve with the tomato-and-onion sauce.
To make the sauce, heat the tomato and onion with the chilli in a saucepan over a medium heat until warmed through.