Toad in the hole: not just a pub

With the cold winters fast approaching and the festive season with its copious amounts of food, how about something a little different. A staple for many from across the pond; not only quick to prepare and cook but very easy on the pocket.

From days of old when the Yorkshire was initially introduced as an appetizer loaded with thick gravy to fill you up, (times were hard). To a regular on the Sunday table with roast beef. The Yorkshire has not really evolved much but served in the house would most definitely be a feast fit for any king who dare knock on the door.

If you have a little time, and are looking for a real home treat delight give this a go.

Toad in the Hole
1 ½ cups flour
4 eggs
Pinch of salt
1 cup of milk
2 tablespoons extra virgin olive oil
8 sausages

The trick here is to make the mix and let it rest first. Sift the flour into a large bowl and add to this the eggs, milk, pinch of salt. Mix well and leave to rest.

Panfry the sausages until golden brown, then leave to one side. Using a large glass oven proof dish pour in your olive oil and brush all over the inside of said dish, then place in a pre-heated over at 375F. After several minutes remove from the oven and pour in your Yorkshire pudding mix. Place your sausages evenly inside the mixture then return to the oven.

Cook for 30 – 40 minutes or until the Yorkshire has risen and is a nice golden brown. Then remove from the oven.

When serving I usually have mashed potatoes, a vegetable of choice and a nice onion gravy.

Ian Leatt is general manager of Pegasus Publications.

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