Toad in the hole. If you’re not British you may be wondering what the hell this is! Basically it’s sausages cooked in Yorkshire pudding batter (I believe Yorkshire puddings are similar to “popovers” in the USA?)
This recipe is based on one from The English Kitchen, and I’ve pretty much left it unchanged except for a couple of tweaks. I’ve made it twice now (and used the batter mix on its own to make Yorkies for a roast dinner) and it’s not failed me yet!
175g plain flour
1 tsp English mustard powder
2 large eggs
150ml each of milk and water
8 pork sausages
8 rashers of streaky bacon
1 red onion, peeled and cut into wedges
First, make the batter mix about 30 minutes before you want to start cooking. Sift the flour into a bowl & add the mustard powder. Add the eggs, milk & water, and whisk until you get a smooth batter. Season with salt & pepper to taste. Set aside for at least half an hour.
Meanwhile, heat the oven to 200°C fan / 220°C conventional. Heat up some fat (I used goose fat, but you can use butter or oil) in a large roasting pan. Wrap each sausage in a rasher of bacon. When the fat is hot, add the sausages+bacon to the roasting pan and place the onion wedges around them. Try not to take too long doing this – you want the fat to stay hot! Pour in the batter mix and put the pan back in the oven right away.
Leave the pudding in the oven for at least 30 minutes without opening the door (else the pudding might collapse). I find it takes more like 40 minutes. It’s ready when it’s risen, with a crisp crust around the edges & golden in the middle. If you find the middle doesn’t cook properly before the edges burn, you may need to use a larger/shallower pan (or, you can just eat it soft & a little undercooked in the middle – I like it that way!)
Serve with green vegetables, e.g. spring greens or sprout tops, and onion gravy. There’s no need for mash/potatoes with this, as it’s quite carby/stodgy as-is!
Serves 4. Or 2, if you’re me & my boyfriend!