Toad in the hole



Another comfort dish for 2 – sausages in Yorkshire Pudding. I used some frozen sausages from the freezer – half a pack of 12 which I bought on a multi-deal and split to freeze:

  • 2 tbsp oil
  • 6 chipolatas
  • Batter made with 130g plain flour, 1 tbsp oil, 1 large egg and 300ml milk

Heat the oven to 240C (Gas Mark 9). Put the oil into a shallow dish (I used a 27 x 18 x 3.5cm cake tin). Pleace to chipolatas in the tin and leave to cook in the oven for 5 mins.

Carefully pour the batter into the tin (so that the sausages remain in position). Return to the oven, and after 5 minutes turn the heat down to 200C (Gas Mark 6). Turn the dish around after a further 15 minutes, and if the yorkshire pudding is browning too fast reduce the heat to 180C (Gas mark 4). Total cooking time from adding the batter should be about 40 minutes.


One thought on “Toad in the hole

  1. Pingback: Christmas left-overs – braised red cabbage | cookingacontinuum

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