Ingredients
- Toad in the hole
10 pork chipolatas
100g plain flour
3 large eggs
150ml milk
- Gravy
Sunflower oil
1 onion, finely chopped
10g butter
20g plain flour
450ml beef stock
1 tsp thyme, chopped
1 tsp Worcestershire sauce
Method
- Preheat the oven to 200C Fan.
- Put the sausages on a baking sheet lined with nonstick baking paper. Cook in the oven for 15 minutes until lightly browned. Slice each sausage in half.
- Measure the flour and eggs into a bowl. Whisk until smooth, then slowly pour in the milk, whisking until you have a smooth batter. Pour into a jug.
- Pour a little sunflower oil into the bases of 10 holes in a 12-hole deep muffin tin. Place in the oven for 5 minutes to get very hot.
- Pour the batter into the 10 holes and add two sausage halves. Bake in the oven for 20 minutes until well risen, brown and crisp.
- To make the gravy, put 1 tablespoon of oil in a saucepan. Add the onion and fry until soft. Add the butter and flour and mix. Slowly add in the stock, whisking until smooth and thickened. Add the thyme and Worcestershire sauce. Bring up to the boil.
- Remove the Yorkshire puddings from the tin and serve with the gravy.
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