Toad in the Hole

Ingredients

114 gr (4 oz) Flour
50 ml (2oz) milk
50 ml (2 oz) water
1 egg beaten
1/4 teaspoon salt
6 pork sausages
Bacon dripping or cooking oil (US Visitors: Vegetable Shortening)

Method

Preheat oven to 230C (450F) degrees. Mix flour, salt and egg. Beat well with a fork.
Add milk and water beating well until all lumps are gone. Let stand 10 minutes.
In individual muffin tins or 1 square large cake tin add 1 teaspoon bacon dripping or oil for each pudding. The oil should be placed in the center of the tin.

Put tins in the oven and keep watching until smoke rises from the fat. Whisk the batter again to get it mixed back together. Remove tins from oven and quickly pour batter in the center of the tin, allowing it to run out toward the edges. If done correctly, the oil will be forced out of the edges and come back on top of the batter. Then place 1 sausage in each tin. (It may be necessary to cut up the sausage.) Bake for 10-12 minutes. Serve with gravy.

The trick with this recipe is to get the oil smoking hot. Another important element is to select the correct pan size. Using too large of a pan will not allow the sides of the pudding to rise. You will also find out if your oven cooks evenly. I find that I have to put the muffin tins on one side of the oven to cook the Yorkshire Pudding properly.

Different people like this recipe different ways. For example, using 100 ml (4 oz) of milk instead of milk/water will create a fluffy crust. The water/milk combination will produce a crispy crust.

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