Yorkshire Toad in the Hole

  Posted on May 22, 2013  by Leslie Blythe  1 comment

Guest Blogger du jour Sharon signing in here from Brisbane, Australia. Although I write from Australia I am actually  British, from Yorkshire, the home of the Yorkshire Pudding, a savoury batter pudding baked in a hot oven, served with roast beef, but there is a variation  – Toad in the Hole – sausages baked in the Yorkshire Pudding batter. This is my mother’s recipe and is so old that it is my only recipe in ounces – we are metric  in Australia and UK.

Yorkshire Toad in the Hole

1lb sausages
2 Tbs oil
4 oz plain flour
1 tsp dry mustard
salt & lots of pepper
2 eggs
¼ pt milk and ¼ pt water mixed

In a mixing bowl add flour, mustard, salt and pepper, eggs, milk and water – whisk until smooth.

Heat the oil in a cast iron (Le Creuset style) baking dish.

Add sausages – bake at 400°F for 10 minutes.

Pour batter over sausages and bake for 30 minutes.

Serve immediately – it is vital to have everyone seated at table before you remove the Toad from the oven – to serve in all it’s crispy brown glory!  Have I been reading too much Nigella??

This needs a big mound of buttery mashed potato and gravy.