Getting Yorkshire Pudding and Toad in the Hole right can be tricky. I don't like to wing it; instead I follow my own recipe, which has been perfected over the years to ensure this Great British favourite is just right every time. For the best results be sure to use native breed sausage that are as pure as possible, and the freshest hen eggs on offer.
For the best results, make sure you're using a real quality
sausage, with 2 each, and each one nice and fat so they don't dry
out in the oven.
Gently colour the sausages in a frying pan, then transfer them
into a deep roasting tin, so the sausages fit in nice and snug, and
add a tablespoon of beef dripping or goose fat and grease.
Next up, making the batter mix. These measurements will do for
2 trays, each holding 4 sausages.
Take the 3 very fresh eggs, 275ml semi skimmed milk, 200g good
quality plain flour, and a pinch of fine salt and ground white
pepper, and blend the ingredients together.
Pass this mix through a fine sieve and reserve.
Place the sausages (with the beef dripping or goose fat don't
forget) in a tray and into a pre heated oven at 200oc.
When the drip pinging or fat is smoking hot, carefully pour the
batter to half fill the tray.
Now, pop back in oven and cook for 25 to 30 minutes (depending
on desired crispiness), reducing the heat to 185oc after ten
The rich onion gravy
Peel 2 large white onions and finely slice - us chefs call this
lyonnaise - then soften in a little butter with a pinch of sea salt
and a pinch of sugar.
When the onion has totally collapsed and is translucent, add 2
tablespoons of sherry vinegar and boil to a syrup.
Next, add a glass of rich sherry, port, or chefs favourite
madeira to the pan and reduce again to a syrup .
Now add 300 ml of ready made beef stock (Essential Cuisine is
the best out there) and simmer until you get a nice rich
consistency. Thicken with a little cornflour mixed with some cold
water if desired, and season to taste.
To serve, cut the toad in the hole into even sections and dish
out. I usually pair this with buttery mash potato, plus plenty of
the rich gravy.