Toad in the Hole

Not had much inspiring to write about but thought I would give you the benefit of my Toad in the Hole recipe, always great for a quick family meal, and fantastic with Paganum bangers (pork sausages).

I used a large Aga roasting tin, cut the links and threw the sausages into the roasting tin, shouldn’t need any oil as some fat will come out of the sausages as they start to cook.  These sausages were classic pork sausage 500g/1.1lb of sausages, don’t prick them or anything just throw them into the pan.  I cooked for 7 mins in the top oven of the Aga and then removed and poured in the Yorkshire Pudding mixture, I used Delia’s recipe below but doubled all ingredients to feed hungry family of four!  If no Aga then approx gas mark 7, 425F, 220C.

Ingredients:-

  • 3oz/75g Plain Flour
  • 1 egg
  • 3floz/75ml Milk (I used Green Top!)
  • 2floz/50ml Water
  • salt & pepper to taste

Method:-

  • To make the Yorkshire Pudding batter sift flour into bowl,
  • make a well in middle with an egg then break egg into well,
  • gradually combine milk and water into flour in bowl with electric hand whisk,
  • season with a pinch of salt & pepper.

Just double up recipe for larger quantities.  If your just making Yorkshire Puddings then same recipe as above but heat a little oil or dripping in a bun tin before pouring a little of the mixture in each section and returning to oven.

Of course you MUST serve with onion gravy, I finely sliced 2 shallots/pickling onions, sauteed until golden in a big knob of butter, added water, pepper and then Original Bisto Powder (not those horrible granule things!)  for a quick tasty onion gravy, served with new potatoes or mashed and cabbage.  I had the coffee whilst making this and just love my Nespresso coffee machine, best invention since sliced bread….

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About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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