Toad in the Hole

Last nights dinner was a toad in the hole, nothing special but a simple honest home cooked meal.

The secret of a good toad in the hole is a good quality sausage and that all important batter. Yorkshire puddings are a fickle food, sometimes they work and sometimes they flop. But a few simple steps can aid your chances of creating a pudding that rises.

Firstly fresh eggs, fresh milk and sieved plain flour. The fresher your ingredients the better your chances of success. Next your fat must be shimmering hot. The fat needs to be super hot and the oven needs to be preheated to at least 220 degrees, the hotter the better. When whisking your batter ensure you get as much air in the mix as is possible then add salt and pepper to season. If all of these steps are followed you should get the perfect yorkshire pudding. There is of course no guarantee though.

Remember whatever you do dont open the oven before your yorkshire pudding is cooked. It will flop if you do......