Yorkshire Toad in the Hole

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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.

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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.

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One thought on “Yorkshire Toad in the Hole

  1. I am SO wanting to try this, Sharon. I love dishes that do that magic puffing up thing. This is like a savory Dutch baby.

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