Toad in the Hole - Pork Bangers or Sausages in Yorkshire Pudding Batter - Yorkshire Pudding Savory Muffins with Homemade Gravy - Serve with Veg of choice
Deliciously Moorish! You are going to love this one - So very quick and easy to make.
The best Toad In The Hole Ever!
Recipe 1 is with 2 eggs
Recipe 2 is with 4 eggs
Recipe 1 gets my vote as I prefer mine with less eggs and the bonus is you get the extra 2 for breakfast the following morning.
I’m sure you will love this one as much as I do!
Servings: 12 Total Calories: 97 (per 58 g) per Yorkshire muffin or slice
Cooking time: In bread pan in conventional oven 35 – 40 minutes.
In an oven in metal muffin pans Yorkshire puddings will take about 15 – 20 minutes on highest temperature depending on your oven or about 35 – 40 minutes or when crisp, golden brown and pulls slightly away from the walls of tin. Depending on how you like them.
In a bread machine on a bake setting approximately 80 (+/-) minutes.
Serve with gravy, roast potatoes peas and carrots. In fact any side veggie dish will do. It is very flexible and you may use any leftover roasted meats.
You may also use beef sausages.
Cook sausages over medium to low heat in greased pan or muffin tins until browned but not over cooked and halve them if you are going to bake them in muffin pans.
If adding optional 12 g butter to batter: Melt for 26 secs in micro-safe mixing bowl, cool to body temp before adding eggs. Beat batter again right before going to oven but if skipped, it will still rise however not as much.
You may use any fat or oils you wish. For a crisp texture, best fats to use are Beef tallow and or pork fat or lard. Chicken Schmaltz gives lovely flavor but does not crisp up as well, however I love using it as I cook a lot of chicken and find it very delish. I always have in refrigerator.
Only if sausages have a lot of fat may they be cooked without any fat or directly in pan to release their own fats.
Savory Toad in the Hole is lovely done in muffin pans for individual servings and the bonus is they cook faster.
Use beef fat but you may use any other fats or oils of choice.
Use good quality pork bangers but remember to pre-fry them before adding them. You may use beef sausages too.
12 g butter (optional), melted directly in mixing container 26 secs microwave
3 eggs, large
134 g (268 ml) Cake flour or All purpose flour
10 g or ml butter, grated or melted (optional) – Don’t allow hot butter to cook eggs in batter
284 ml or grams milk (half a pint)
30 g fat (1 – 2 tbsp) – To grease pans – may reduce – or – 2.5 ml per muffin section
Yorkshire Pudding Batter Recipe 2 – Total Calories 993 – Half cake to bread flour also works.
110 g cake flour or all purpose flour……(2.5 g yeast or double recipe 5 g – optional)
pinch of salt
2 medium eggs
300 ml milk……….20 g milk powder or40 g cremora or water if out of milk will also work
10 g melted butter
30 g olive oil or lard for greasing
Prepare the batter: Weigh butter (if adding) into microwave mixing bowl and cook 26 seconds on high to melt. Cool to body temperature. Add eggs, flour to butter mixture, stir with beaters switched off until all flour is well incorporated. Stir in milk and beat until smooth. Set it aside to rest 1 hour is best but you may get away with 30 mins if pressed for time.
To a saucepan: Add 30 g chicken schmaltz (may be omitted as bangers will release own fats) and fry your bangers on a medium – low heat until well browned – Do not overcook or allow them to split open. Set aside. You may roast bangers in your bread pan or in bread machine on a bake setting or even in your oven if wished.
Finely slice the onion and add to the remaining fat in your pan. Over a low to medium heat fry the sliced onions until browned. Add your flour, all whilst stirring briskly to brown, thicken and cook the flour. Add your homemade chicken stock, stirring briskly, whilst gradually adding the water a little at a time until all water has been added. Increase the heat and reduce to your own gravy consistency. Once done you may serve as is or smooth it out using a stick blender which is what I did.
Set the oven at 220C/428/gas mark 7. If your oven has a higher temperature (ie 250 C/482 F/gas mark 9 /10) use it – Gradually lower temperature as you go along to prevent burning.
Place pan centered in oven, heat 30 g (15 – 30 ml) lard or dripping in a small metal roasting pan or muffin tin until it starts to smoke or you see a blue haze. Add your sausages placing them evenly allowing space for batter to run in between them and immediately pour over your batter. Quickly close the oven door. Once closed do not open for the next 20 minutes. Bake 35-40 minutes until puffed and golden.
After about 10 minutes you should see your pud begin to rise. Watch it carefully and if you notice it is browning, quickly, lower temperature to prevent from burning. Pud is ready in about 35 – 40 minutes or when crisp, golden brown and pulls slightly away from walls of tin when pressed with a finger and is set in the center. – Enjoy!
Many thanks to cousin Susan and her husband in the UK for this recipe!