- For the Yorkshire pudding batter
- 125 g cake flour
- 2 free-range eggs
- 280 ml full cream milk
- For the toads
- 4 - 6 pork sausages (or use any sausage you like)
- 65 ml vegetable oil or duck fat
- For the onion gravy
- 4 medium onions, peeled and very thinly sliced
- 2 T vegetable oil
- 2 T butter
- sea salt, to taste
- 3 sprigs of thyme (or 1 t dried)
- 250 ml chicken stock
- a few splashes of Worcester sauce
Heat the oven to 230ºC.
To make the Yorkshire pudding batter, beat or whisk all the ingredients together until smooth.
If you can, allow the batter to rest for about 30 minutes as I find this makes the batter lighter and the puddings don't taste as floury, but if you're out of time don't worry, simply make them immediately.
To make the toad in the hole, fry off the pork sausages until just tinged brown but not cooked all the way through.
Pour the excess fat into the hollows of a muffin tray or, if you like, in a large baking dish - a thin metal one is best. Add some more vegetable oil, meat drippings or duck fat and pop in the oven to heat until very hot.
Take care not to burn yourself as you remove it to add the sausages and pour the batter over. If you're making one large Yorkhire pudding, you can use your sausages whole, but if you are making individual puds, cut your sausage in halves or quarters, depending on the size of the sausage or muffin tray hollows.
Bake for 30 - 35 minutes for a large Toad in the hole, and 15 - 20 minutes for individual muffin tray ones.
To make the onion gravy, gently cook the onions in some butter and vegetable oil. Add salt and thyme and cook until the onions are soft. As they cook the onion will release sugars and start to caramalise.
Add the stock and a few splashes of Worcester sauce, if you like. Stir and simmer until thick - this can take up to 40 minutes, but it's worth it.