Toad in the hole has to be one of our favourites, although my four year old does like double and treble check that there are not actual toads in it 😉
Here’s my recipe..
- 8 sausages
- 225g/8oz plain flour
- 2 eggs (beaten)
- 600ml/1pint milk
- 4 tablespoons goose fat (or glugs of oil if you are more virtuous than me!)
- 1tbsp dried sage (Or even better fresh if you have it – but my sage hasn’t survived the winter!)
- salt and pepper to season
First make up the batter. You need to leave it to stand for at least thirty minutes before making or even longer if you can. I find that the longer I leave it, the better the Yorkshire Pudding rises so if I’m being über organised I would make the batter in the morning and pop it in the fridge until dinner time. It does make a difference – honestly!
First up, place the flour in a bowl with the salt, pepper and sage. Make a well in the centre then add the eggs. Gradually stir in the eggs then milk using a wooden spoon and beat until smooth (or of course get a small child to help you – I do!) As above, now leave the batter to rest.
Personally, I like to brown off my sausages first. Only for a few minutes to get them going and in the meantime, preheat the oven to 220C/425F/Gas Mark 7. Heat the fat in the baking tin in the oven – the tin should be smoking hot!
Pour the batter into the tin, position your sausages then bang it back in the oven for a good 30 minutes. The Yorkshire Pudding should be risen and golden brown so obviously this time is only a guide and keep an eye on it so it doesn’t burn but I find that to be just right.
We eat ours with lots of vegetables and of course lashings and lashings of onion gravy.