Toad in the hole light crisp huge delicious

2016-03-01
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 50m

A stunning toad in the hole the size of an armchair!

Always try to use good sausages from your butcher. Don’t overcrowd your pan leave space around the sausages for the heat to circulate.

When adding the batter don’t add too much so that it is no more than a third up the sausages. Adding too much batter it tends to start setting rather than rising.

The recipe in the link below for Yorkshire pudding batter gives a very good result. It uses a different method but it works every time.

Here is the link to my Yorkshire pudding batter recipe.

This delicious served with my champ potatoes, onion gravy and tinned marrowfat peas!

Certainly a regular favourite in this house.

Ingredients

  • 1 Recipe my Yorkshire pudding batter. (link above)
  • 4 to 6 Sausages of your choice (don't overcrowd the tin)

Method

Step 1

Pre-heat the oven to 428 Fahrenheit 220 celsius.

Step 2

In your Yorkshire tin add add a shallow layer of oil or dripping, add the sausages making sure there is a space between them, then place the tin in the oven for 10 minutes.

Step 3

Remove from the oven and pour the batter into the tin until it comes one third of the way up the sausages, no more. place in the oven for 30 to 40 minutes. *IMPORTANT* DO NOT OPEN THE OVEN UNTIL IT'S DONE!

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