Awesome Toad in the Hole...

I always used to struggle with Yorkshire pudding, but then I discovered that the secret is to either use a very hot pre heated oven proof dish, or even better - use a couple of good quality non stick Victoria sandwich tins to make those 'giant' Yorkshire pudding style things... 

Aunt Bessie: you ain't sleepin' tonight - stick your teeth in a glass and get your nightie on - it's time to pre-heat your oven.... 

Ingredients (serves 2)

The Main Event

• 8 Good quality Chipolata Sausages (or 6 fat ones)
• 2 eggs
• 80gr plain flour
• Pinch of salt
• 190ml milk (skimmed works, but full fat it fine as well)
• A splash of mild olive oil (or veg oil if you prefer)

A Bit O' Sauciness...

• 1 medium sized red onion thinly sliced
• A sprig of Thyme
• 1 heaped tbsp plain flour
• 500ml Beef stock (1 oxo cube in 500 ml of boiling water)
• 1 tbsp balsmic vinegar
• Pinch of S & P

One Of Your 5 a Day

• 1/2 a pint jug of frozen peas
• 3 tbsp water
• Pinch of sugar
• 3 1/2 mins in an 800w microwave
• Nuff said

Method

Preheat your oven to 200c / 180c fan / very hot gas (I don't know! - look it up!)

Stick the sausages in a large ovenproof dish or two 7'' non stick Vicki sandwich tins. Splash a bit of mild olive oil over them then toss...

Get them going in the oven for about 20-30 mins, turning occasionally until you've got some lush brown 'toad action' going on...

Meanwhile...

Crack the eggs into a large bowl, add a pinch of salt and whisk.

Chuck in 80gr of plain flour and whisk until smooth.

Gradually add the milk:  - splash - whisk until smooth - splash - whisk until smooth repeat.

Some people leave the batter to rest at this point - doesn't sem top make a huge amount of difference although I can imagine it allows the flour cells to 'puff up' a little which would make the batter slightly thicker.

When the sausages are nice and brown, take the ovenproof dish / tins out of the oven and quickly pour the batter in.

It's important to try not to let the dish cool down too much, as the batter needs to start cooking as soon as it hits the pan to prevent it from sticking.

Stick your battery goodness back in the centre of the oven for 20-30 mins.

















If you've got the heat right the batter should start puffing up within a couple of minutes.

DO NOT open the oven for at least the first 10 mins otherwise the Yorkshire puds will collapse.

Keep an eye on them though - different ovens take different amount of times to cook stuff...

Now's the time to get your gravy on...

Stick the onions in a small pan with a splash of olive oil. with the lid on, heat them gently on the hob for about 10 mins.

Remove the lid, turn the heat up and brown the onions for 2-3 mins.

Chuck in a heaped tbsp of flour, quiclky stir it in with the onions.

It will start to stick to the bottom of the pan - don't panic remove it from the heat and keep stirring for a minute or so.

Bung in the tbsp of balsamic, and if you like a slug of port or red wine, stir, then...

Gradually add the stock a few splashes at a time and whisk until smooth - splash - whisk until smooth etc (deja vu anyone?)

Check your oven contents! (sorry - just a reminder as I always get carried away with the gravy!)

Simmer for 2 minutes stirring occasionally, then take it off the heat and stick the lid on to keep it warm.

Get the peas going in the microwave - yes, I suppose you could stick them in a small pan of boiling water for 3 minutes if you had to....

Get everything out....

.... and bung it on your plates.

Monkey...

Georgeous...

Sleep well, Aunt Bessie...