Today, I’m using my simple Yorkshire Pudding recipe to make that family favourite, Toad-in-the-Hole. For some reason, children find the words ‘Toad-in-the-Hole’ absolutely hilarious. It might be something to do with getting the words ‘Toad’ and ‘Toe’ mixed up 😉 It was always an excuse for much sniggering around the dinner table from us kids. Regardless, it’s a great way of elevating plain old sausages and mash to an extra-special dinner. I mean, who doesn’t love Yorkshire Pudding, gravy, sausages and mash?
- A 30x20cm roasting tray.
- A bowl or large jug, to mix the ingredients
- A sieve
- a whisk, electric or handheld.
- weighing scales
INGREDIENTS: This will feed 3-4 people very generously.
- 2-3 sausages per person. I used Beef sausages this week, but you should use whatever you like.
- 175g plain flour
- 2-3 tablespoons of oil
- 2 large eggs
- 175ml cold water
- 75ml milk
- salt and pepper
- Heat the oven to 160 fan, or the equivalent.
- Put the sausages into the roasting tray with 2 tablespoons of oil
- Bake for 15 minutes. You should make the batter while the sausages are getting their first cooking.
- Sift the flour, salt and pepper into the bowl
- Add the eggs, and incorporate into the flour – this will make a horrible sticky mess.
- Don’t panic.
- Add the milk/water mixture in a steady stream, still whisking quickly.
- Keep whisking, and I promise it will transform into a lovely smooth batter. You can leave this to one side until you’re ready to add it to the sausages, or just use it straight away.
- Turn the heat up to 200 fan.
- When the oil in the tin with the sausages has almost reached smoking point – in other words – VERY hot, remove it (carefully) from the oven, and place it on a heat-resistant surface.
- Pour the batter all over the baking tray and the sausages, and return to the oven immediately.
- Give it 20-25 minutes, and watch as it puffs up beautifully.
- If you fancy it, you can make the gravy while the Yorkshire is cooking –http://eatingforireland.com/recipe/red-onion-gravy/
- Remove and serve immediately.
- Ignore the giggling around the kitchen table – it’s nothing to do with your cooking
- The important thing with Yorkshire puds is that you must have the baking tray and oil as hot as possible – this will make the pudding rise up beautifully.
- If you exclude the sausages, the recipe above is exactly the right quantity to make a 12-hole Muffin tin full of baby Yorkshire puddings. Divide the oil between each section of the muffin tray.