Toad In The Hole
My son and I absolutely love Yorkshire pudding. If one of us is feeling down or the weather is rubbish I make us Toad in the Hole. If my mother-in-law is over for dinner, she often takes any leftovers and she loves this heated up the next day for lunch. This recipe is lovely eaten by itself but also nice with green beans, mash and gravy. For the Yorkshire pudding I swear by Delia, whose recipe I have used for years and will insert below. For the sausages, I swear by my husband’s gorgeous Original Pork.
You will need:
75g plain flour | 1 egg | 75ml milk | 55ml water | salt and pepper to season
-Heat your oven to 220C, and then add a dish with sausages and a splash of cooking oil to the oven.
Such a small amount will make enough for four people, so just double and split between two dishes if you would like to make for a larger amount.
Delia then says: “Make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, water and seasoning (an electric hand whisk will do this in seconds.)”
The time it takes to do this will have left about 10 minutes for the sausages to start cooking and the pan to get really hot. The heat really is the secret behind a well-risen Yorkshire pudding. The batter needs to start sizzling the minute it hits the pan.
Once you’ve poured the batter over the sausages leave for 35 minutes until well browned and risen. Serve with gravy for a no nonsense cheap meal or with a few extra vegetables if you’re feeling too guilty!