Classic Toad in the Hole
A British classic, this dish features pork sausages nestled in a giant, golden-brown Yorkshire pudding. A touch of mayonnaise in the batter ensures the structure stays puffed and stable, creating airy, crispy edges.
Ingrédients
- 700 g pork sausages
- 10 g beef drippings · or canola/veg oil
- 250 ml eggs · lightly whisked
- 1 cup plain flour
- 3/4 cup milk
- 1/4 cup water
- 1 tbsp mayonnaise
- 1/2 tsp cooking salt
- white pepper · pinch
- 50 g beef drippings · or canola/veg oil
- 30 g beef drippings · or unsalted butter
- 2 onions · halved and cut into 7 mm wedges
- 1 garlic clove · finely minced
- 3 tbsp plain flour
- 2 cup beef stock
- 1/2 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp cooking salt
Préparation
- 1
Whisk eggs in a bowl, then stir in flour until smooth. Incorporate water, milk, mayonnaise, salt, and pepper. Refrigerate until needed.
- 2
Preheat oven to 220°C. Place 50g of beef drippings in a 23 x 33cm metal pan and heat in the oven for 15 minutes.
- 3
Heat 10g of drippings in a pan over medium-high heat. Brown the sausages externally while keeping them raw inside, then remove from heat.
- 4
Whisk the chilled batter. Carefully remove the hot pan from the oven, arrange the sausages inside, and pour the batter around them.
- 5
Bake on the top shelf for 25 minutes until the pudding is puffed and golden brown.
- 6
For the gravy, melt 30g of drippings in the sausage-browning pan over high heat. Sauté onions until browned, add garlic for 30 seconds, then stir in 3 tbsp flour for 1 minute.
- 7
Gradually pour in the beef stock, whisking constantly. Add Worcestershire sauce, pepper, and salt, then simmer for 2 minutes until thickened.