Yorkshire Pudding or Toad in the Hole, the right dinner for the right day.

A good Yorkshire pudding batter is one of those recipes that sticks in your head when it is a good one. There are many variations out there and I use this recipe for individual Yorkshire puddings and toad in the hole. It is the kind of thing that normally gets stuck in the oven about 20 minutes before the end of cooking. It is served on its own with roast beef in the UK or as toad in the hole with roast or mashed potatoes.
  • For the Yorkshire pudding batter
  • 110g  plain flour
  • 1 medium egg
  • 250ml  milk
  • A pinch of salt and pepper

Put flour into a bowl, make a well in the centre
Crack egg into the hole and lightly whip whilst slowly adding the milk
Add salt and pepper
There are various ideas on the standing of batter. I use the convenient one at the time, whipping it up whenever I want.
For Toad in the Hole-
Pre-heat oven to 200C
Cooking time- around 30 mins
4 good Pork sausages (I used 4 Luigi’s pork sausages)
Texas muffin tin
Remove sausages from their skin and make enough small balls so each hole has 2 balls
(You can add seasoning to the sausage meat if you wish at this point)
Put just enough oil in each hole to lightly cover the bottom then place 2 balls in each hole
Put into the oven for ten minute until balls have some colour
Give the batter a quick whisk and gently tip the batter in sharing between the holes
Return to the oven for 20 minute or until brown
Tip- open the oven as little as possible

Individual batters-
If you want to make smaller individual batters I would use a 12 hole muffin tin and put a little flavourless oil in each (canola etc.)  heat that until very hot (about 10 minutes in a preheated oven at around 200, depends on what else you are cooking) and carefully tip batter so it is about 1 cm deep.

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