Toad in the Hole - Pork Bangers or Sausages in Yorkshire Pudding Batter - Yorkshire Pudding Savory Muffins with Homemade Gravy - Serve with Veg of choice

The best Toad In The Hole Ever!  

The above baked-in muffin pans

Made in a Sunbeam bread machine – Browned under a grill.

Deliciously Moorish! You are going to love this! And so very quick and easy to make. 

Servings: 12 Total Calories: 97 (per 58 g) per Yorkshire muffin or slice

Cooking time: In a bread pan in a conventional oven for 35 – 40 minutes.

In an oven in metal muffin pans - Yorkshire puddings take about 15 – 20 minutes - baked at the highest temperature or about 35 – 40 minutes until crisp, golden brown, and pulls slightly away from the walls of your pan. 

In a bread machine on bake setting, these will take approximately 80 (+/-) minutes.

Use a Metal Muffin Pan, which is a better conductor of heat, or a metal bread pan.

Recipe 1 uses 3 eggs

Recipe 2 uses 2 eggs

Recipe 2 gets my vote, as I prefer mine with fewer eggs, and the bonus is you get an extra for breakfast the following morning. I’m sure you will love this one as much as I do! 

Notes:

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 overcooked, and halve them if you are baking them in muffin pans - so they fit.

If adding the optional 12 g butter to the batter: Melt for 26 seconds in a micro-safe-mixing-bowl, and cool to body temperature before adding eggs. Beat batter again right before placing it into the oven, but if you skip this step, your batter will rise - but not that much.

You may use any fat or oils you wish. The best fats to use are beef tallow, mutton, pork, or lard, which gives you a crispy texture, but you may use any other choice. Chicken Schmaltz adds a lovely flavor but will not crisp up. The next healthier alternative would be to use coconut oil. 

If sausages contain a lot of fat, they may be cooked directly in the pan without any fat to release their fats.

Savory Toad in the Hole is lovely done in muffin pans for individual servings, and the bonus is they cook a lot faster.

Mutton fat, beef fat, or tallow will give you a crispy result

Use good quality Pork Bangers, but remember to pre-fry them before adding. You may use beef sausages, too.

INGREDIENTS:

For the Sausages:

30 g fat

6 Pork Bangers – Use good quality sausages

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For the Homemade Gravy:

1 onion (medium) thinly sliced

30 g (60 ml) Cake flour or All purpose flour

254 g Homemade chicken stock with a little fat in it

484 ml water cooked down until the desired consistency

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The below was baked in a Sunbeam Bread Machine

Yorkshire Pudding Batter – Recipe - 1

12 g butter (optional), melted directly in the mixing container, microwave for 26 seconds 

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 the batter

284 ml or grams of milk (half a pint)

Pinch of salt

30 g fat (1 – 2 tbsp) – To grease pans – may reduce – or – 2.5 ml per muffin section

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Yorkshire Pudding Batter Recipe 2 – Total Calories 993 
Half cake flour to bread flour also works well for this recipe.

Ingredients:

110 g cake flour or all-purpose flour 

Pinch of salt

2 medium eggs

300 ml milk -or- 20 g milk powder or 40 g Cremora (coffee creamer) or water if out of milk will also work

10 g melted butter

30 g olive oil or lard for greasing

Method:

1. Prepare the batter: Weigh butter (if adding) into a microwave mixing bowl and cook for 26 seconds on high to melt. Cool to body temperature. Add eggs, and flour to the butter mixture, and stir with beaters switched off until all flour is well incorporated. Stir in milk and beat until smooth. Setting it aside to rest for 1 hour is best, but you may get away with 30 mins if pressed for time.

1. To a saucepan: Add 30 g chicken schmaltz or fat of choice (may be omitted as Pork Bangers will release their own fats) and fry your Pork Bangers on medium-low heat until well browned – Do not overcook or allow them to split open. Set aside. You may roast your Bangers in your bread pan or in a bread machine on a bake setting or even in your oven if wished.

1. Finely slice the onion and add to the remaining fat in your pan. Over 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 it as is or smooth it out using a stick blender which is what I do. 

1. 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 the temperature as needed to prevent burning.

1. Place your pan, centered in the oven, and 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 the batter to run in between them, and immediately pour over your batter. Quickly close the oven door. Once closed do not open it for the next 20 minutes. Bake 35-40 minutes until puffed and golden.

1. After about 10 minutes you should see your Yorkshire pudding will begin to rise. Watch it carefully and if you notice it is browning too quickly, lower the temperature to prevent burning. The pudding is ready in about 35 – 40 minutes or when crisp, golden brown, and pulls slightly away from the walls of the tin when pressed with a finger and set in the center. – Enjoy! 

This lovely recipe was donated by my cousin Susan and her husband in the UK.