Melly was talking earlier this week about Toad in the Hole, and I couldn’t stop thinking about it all week. I love the stuff. Normally, I buy the ready-made zap in oven stuff by Aunt Bessie’s, but I’ve gone off it in recent years (I can only assume they tweaked the recipe or something.)
So anyway, I acquired some yorkshire pudding batter measurements from Louby, and bought some nice tasty pork sausages from the local shop (too late to get the proper thing from the butcher.) It took me about 5 minutes to get the whole thing prepared and ready, and is dead simple… which makes it the perfect recipe to share. (This makes enough for two good size portions; increase measurements as required.)
Pre-heat the oven as hot as you can get it. Grease your tray or dish with butter to prevent sticking (I used tin foil but it’s really not ideal.) Sieve 100g plain white flour in to a bowl, and make a well in the centre. Gradually mix in 400ml milk to form a milky substance, not dissimilar to vanilla milkshake in appearance and texture (although I wouldn’t recommend drinking it). Whisk in a small egg.
When the oven is super hot — smoking, even — add your sausages to the dish and pour the batter mix in.
Cook until a nice even brown all over, and serve with mashed potatoes, veg and gravy. Hopefully yours will rise a little better than mine did (although it was delicious all the same).
Quite coincidentally, I’ve just found out it’s British Yorkshire Pudding Day! How apt.