“One of our most famous Yorkshire dishes has to be the Yorkshire pudding. Check out this classic recipe for Toad in the Hole.”
- 285 ml milk
- 115 g plain flour
- 3 large free-range eggs
- Seasoning – sea salt and pepper
- 8 x quality sausages
- Sunflower oil
- Sprigs of rosemary
In a large bowl, mix the batter ingredients together with a pinch of sea salt and pepper, and put to one side.
Put a generous glug of oil in to a baking tin, then pop it in the oven, your oven should be around 250ºC.
When the oil is very hot, remove the tray, add the sausages and pop them back into the oven. Keep an eye on them and allow them to colour until lightly golden.
At this point, take the tin out of the oven, being very careful, pour the batter over the sausages, adding a couple of springs of rosemary. It will bubble and possibly even spit a little, so carefully put the tin back in the oven.
Yorkshire puddings can be a bit temperamental, so keep your eye on your pudding. If your oven is hot enough you should start to see the pudding rise, we’d give it at least 15-20 minutes to cook.
Remove from the oven when it’s golden and crisp. Serve with onion gravy.
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