My first toad in the hole ever! My husband decided I would like it since a) I love sausages and b) I like Yorkshire puddings. Yes indeed.
- 6 good sausages (we used Theuringer) (I know...no good Cumberland or plain old English sausages here)
- sprigs of rosemary
- sunflower oil
- gravy mix
For the batter
- 285ml milk
- 115g plain flower
- 3 eggs
- pinch of salt
1) Mix batter ingredients together, set aside.
2) Put 1cm sunflower oil in baking tin (ours was 9x4 and 2 inches deep), place in middle shelf of oven at highest setting (240-250C/475F). Use the thinnest tin possible as the oil has to get smoking hot. Place a large tray under in case of oil spill.
3) Fry the sausages until slightly golden while the tin is being heated.
4) Take tin out, put sausages in, then very carefully pour batter in over the sausages. It might spit. Throw rosemary on top and carefully put tin back in oven.
5) Bake and DON"T open the oven door for 20 mins.
We cheated by using packet gravy mix (why not?). The rosemary was a nice touch. I expected the Yorkshire to be more bread-y but somehow it was very egg-y instead. Reminded me an egg tart. My husband assured me that the way it's supposed to be.