toad in the hole
Discussion
Turn your oven on as high as it can go.
Put some beef dripping/lard into your Yorkshire tins and put them into the oven
Fry off the sausages on a high high heat until the outsides are browned, put the sausages to one side.
Make your batter mixture:
3 eggs, beaten
200ml milk
125gm plain white flour
sprinkling of sage
Sift the flour into a bowl and make a well in the centre. Pour the eggs into the well with a drop of the milk and use a fork to gradually mix the flour from the edges into the egg/milk. Keep doing this until the mixture thickens up and there aren't lots of lumps. There will still be some flour around the edges. Then slowly stir in the remaining milk whilst taking the flour from the sides and mixing with your fork. Once all the flour is mixed in, give the mixture a really good blast with a hand whisk. Mix in the sage.
When the oven has reached temperature, give it another 2 or 3 minutes
Then take out the Yorkshire tins, close the oven door behind. Put about 1/2 inch maximum of mixture into the tin (it should sizzle when it meets the smoking fat), then put your sausages into the mixture and put back into the oven.
Turn the oven down to 220 degrees
Cook for about 20 minutes. DO NOT open the oven until they're pretty much fully formed.
The key thing is to make sure the temperature is kept high all of the time, that you don't make the mixture too thick and that you don't use too much of it- otherwise you'll have very soggy bases and burned tops.
I make the mixture just before putting it into the oven because this tends to produce lighter, crispier Yorkshires than making it 20 minutes beforehand and chilling it. Everyone has ther own theories, I suppose.
Dan (Yorkshireman and, if I say so myself, master Yorkshire Pudding maker).
PS- If you're feeling brave, use 7.5" cake tins for your Yorkshires. They come out almost too big to eat in one sitting!
Put some beef dripping/lard into your Yorkshire tins and put them into the oven
Fry off the sausages on a high high heat until the outsides are browned, put the sausages to one side.
Make your batter mixture:
3 eggs, beaten
200ml milk
125gm plain white flour
sprinkling of sage
Sift the flour into a bowl and make a well in the centre. Pour the eggs into the well with a drop of the milk and use a fork to gradually mix the flour from the edges into the egg/milk. Keep doing this until the mixture thickens up and there aren't lots of lumps. There will still be some flour around the edges. Then slowly stir in the remaining milk whilst taking the flour from the sides and mixing with your fork. Once all the flour is mixed in, give the mixture a really good blast with a hand whisk. Mix in the sage.
When the oven has reached temperature, give it another 2 or 3 minutes
Then take out the Yorkshire tins, close the oven door behind. Put about 1/2 inch maximum of mixture into the tin (it should sizzle when it meets the smoking fat), then put your sausages into the mixture and put back into the oven.
Turn the oven down to 220 degrees
Cook for about 20 minutes. DO NOT open the oven until they're pretty much fully formed.
The key thing is to make sure the temperature is kept high all of the time, that you don't make the mixture too thick and that you don't use too much of it- otherwise you'll have very soggy bases and burned tops.
I make the mixture just before putting it into the oven because this tends to produce lighter, crispier Yorkshires than making it 20 minutes beforehand and chilling it. Everyone has ther own theories, I suppose.
Dan (Yorkshireman and, if I say so myself, master Yorkshire Pudding maker).
PS- If you're feeling brave, use 7.5" cake tins for your Yorkshires. They come out almost too big to eat in one sitting!
10 Pence Short said:
Turn your oven on as high as it can go.
Put some beef dripping/lard into your Yorkshire tins and put them into the oven
Fry off the sausages on a high high heat until the outsides are browned, put the sausages to one side.
Make your batter mixture:
3 eggs, beaten
200ml milk
125gm plain white flour
sprinkling of sage
Sift the flour into a bowl and make a well in the centre. Pour the eggs into the well with a drop of the milk and use a fork to gradually mix the flour from the edges into the egg/milk. Keep doing this until the mixture thickens up and there aren't lots of lumps. There will still be some flour around the edges. Then slowly stir in the remaining milk whilst taking the flour from the sides and mixing with your fork. Once all the flour is mixed in, give the mixture a really good blast with a hand whisk. Mix in the sage.
When the oven has reached temperature, give it another 2 or 3 minutes
Then take out the Yorkshire tins, close the oven door behind. Put about 1/2 inch maximum of mixture into the tin (it should sizzle when it meets the smoking fat), then put your sausages into the mixture and put back into the oven.
Turn the oven down to 220 degrees
Cook for about 20 minutes. DO NOT open the oven until they're pretty much fully formed.
The key thing is to make sure the temperature is kept high all of the time, that you don't make the mixture too thick and that you don't use too much of it- otherwise you'll have very soggy bases and burned tops.
I make the mixture just before putting it into the oven because this tends to produce lighter, crispier Yorkshires than making it 20 minutes beforehand and chilling it. Everyone has ther own theories, I suppose.
Dan (Yorkshireman and, if I say so myself, master Yorkshire Pudding maker).
PS- If you're feeling brave, use 7.5" cake tins for your Yorkshires. They come out almost too big to eat in one sitting!
Bookmarked. Put some beef dripping/lard into your Yorkshire tins and put them into the oven
Fry off the sausages on a high high heat until the outsides are browned, put the sausages to one side.
Make your batter mixture:
3 eggs, beaten
200ml milk
125gm plain white flour
sprinkling of sage
Sift the flour into a bowl and make a well in the centre. Pour the eggs into the well with a drop of the milk and use a fork to gradually mix the flour from the edges into the egg/milk. Keep doing this until the mixture thickens up and there aren't lots of lumps. There will still be some flour around the edges. Then slowly stir in the remaining milk whilst taking the flour from the sides and mixing with your fork. Once all the flour is mixed in, give the mixture a really good blast with a hand whisk. Mix in the sage.
When the oven has reached temperature, give it another 2 or 3 minutes
Then take out the Yorkshire tins, close the oven door behind. Put about 1/2 inch maximum of mixture into the tin (it should sizzle when it meets the smoking fat), then put your sausages into the mixture and put back into the oven.
Turn the oven down to 220 degrees
Cook for about 20 minutes. DO NOT open the oven until they're pretty much fully formed.
The key thing is to make sure the temperature is kept high all of the time, that you don't make the mixture too thick and that you don't use too much of it- otherwise you'll have very soggy bases and burned tops.
I make the mixture just before putting it into the oven because this tends to produce lighter, crispier Yorkshires than making it 20 minutes beforehand and chilling it. Everyone has ther own theories, I suppose.
Dan (Yorkshireman and, if I say so myself, master Yorkshire Pudding maker).
PS- If you're feeling brave, use 7.5" cake tins for your Yorkshires. They come out almost too big to eat in one sitting!
dcw@pr said:
the problem with this is that the only yorkshire pudding trays i have are cupcake sized - ie. nowhere near big enough to put a sausage in! I suppose I do have an 8" round tray, could use that...?
yep, you can use that...My tip is to have some fat in the bottom of the pan - ensure its up to the temp (i use 180 deg) take out the pan, pour in the mixture (it will start to cook immediatley) - add the sausages, then back in the oven for 30 minutes, and as said, DO NOT open the oven until the time is up..
Heres one i made earlier
dcw@pr said:
Shaw Tarse said:
Don't forget the onion gravy!!!
i didn't!turned out much better this time. I think the mains differences were using a metal pan rather than a ceramic dish, and not having too much batter in it.
a question related to the onion gravy - are red onions sweeter than white?
10 Pence Short said:
Turn your oven on as high as it can go.
Put some beef dripping/lard into your Yorkshire tins and put them into the oven
Fry off the sausages on a high high heat until the outsides are browned, put the sausages to one side.
Make your batter mixture:
3 eggs, beaten
200ml milk
125gm plain white flour
sprinkling of sage
Sift the flour into a bowl and make a well in the centre. Pour the eggs into the well with a drop of the milk and use a fork to gradually mix the flour from the edges into the egg/milk. Keep doing this until the mixture thickens up and there aren't lots of lumps. There will still be some flour around the edges. Then slowly stir in the remaining milk whilst taking the flour from the sides and mixing with your fork. Once all the flour is mixed in, give the mixture a really good blast with a hand whisk. Mix in the sage.
When the oven has reached temperature, give it another 2 or 3 minutes
Then take out the Yorkshire tins, close the oven door behind. Put about 1/2 inch maximum of mixture into the tin (it should sizzle when it meets the smoking fat), then put your sausages into the mixture and put back into the oven.
Turn the oven down to 220 degrees
Cook for about 20 minutes. DO NOT open the oven until they're pretty much fully formed.
The key thing is to make sure the temperature is kept high all of the time, that you don't make the mixture too thick and that you don't use too much of it- otherwise you'll have very soggy bases and burned tops.
I make the mixture just before putting it into the oven because this tends to produce lighter, crispier Yorkshires than making it 20 minutes beforehand and chilling it. Everyone has ther own theories, I suppose.
Dan (Yorkshireman and, if I say so myself, master Yorkshire Pudding maker).
PS- If you're feeling brave, use 7.5" cake tins for your Yorkshires. They come out almost too big to eat in one sitting!
Would that make enough mixture for one big toad in the hole for 2 people?Put some beef dripping/lard into your Yorkshire tins and put them into the oven
Fry off the sausages on a high high heat until the outsides are browned, put the sausages to one side.
Make your batter mixture:
3 eggs, beaten
200ml milk
125gm plain white flour
sprinkling of sage
Sift the flour into a bowl and make a well in the centre. Pour the eggs into the well with a drop of the milk and use a fork to gradually mix the flour from the edges into the egg/milk. Keep doing this until the mixture thickens up and there aren't lots of lumps. There will still be some flour around the edges. Then slowly stir in the remaining milk whilst taking the flour from the sides and mixing with your fork. Once all the flour is mixed in, give the mixture a really good blast with a hand whisk. Mix in the sage.
When the oven has reached temperature, give it another 2 or 3 minutes
Then take out the Yorkshire tins, close the oven door behind. Put about 1/2 inch maximum of mixture into the tin (it should sizzle when it meets the smoking fat), then put your sausages into the mixture and put back into the oven.
Turn the oven down to 220 degrees
Cook for about 20 minutes. DO NOT open the oven until they're pretty much fully formed.
The key thing is to make sure the temperature is kept high all of the time, that you don't make the mixture too thick and that you don't use too much of it- otherwise you'll have very soggy bases and burned tops.
I make the mixture just before putting it into the oven because this tends to produce lighter, crispier Yorkshires than making it 20 minutes beforehand and chilling it. Everyone has ther own theories, I suppose.
Dan (Yorkshireman and, if I say so myself, master Yorkshire Pudding maker).
PS- If you're feeling brave, use 7.5" cake tins for your Yorkshires. They come out almost too big to eat in one sitting!
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