They say you should only have Yorkshire puddings with a roast beef dinner, but I like to break that tradition (obviously a wild child! Ha!) and have them with every kind of roast. Sunday dinners wouldn’t be the same or as nice in my opinion without 1 or even 2
me, greedy?! of the fine Yorkshire puds.
Now, I really love toad in the hole too (sausages cooked in the yorkshire pud batter) but I can never, ever get it right. It either comes out as flat as a pancake (…which I suppose the mixture is really….) or it rises and the top is nice, brown and crispy but the middle is like a cake. Or just stodge.
So. I thought about how I could do toad in the hole, but actually make it nicer (the above does taste nice, but it just isn’t right) And I thought about it and remembered having a huge pudding filled with the sausages inside and not actually cooked in the batter.
I thought about how I could make a big pudding, big enough to fit in the rest of the food, and came up with a cake tin. The kind that you have two of, and you sandwich the two cakes together.
So now I had to think what I’d like to go inside the pud. Obv some nice sausages and some fluffy buttery mash is a must. Then one of my favourite vegetables and what seems to be a staple with sausage and mash. Peas. Then it’s the gravy. Now, I must admit that I’ve never made gravy totally from scratch. Yet. But I didn’t this time either. Sorry. I like to brown and caramalise onions in some butter and brown sugar, then simmer and reduce in red wine and I also cook the peas in the wine. Then when the rest of the food is nearly done, I add some water, bring to the boil and add the ever trusty Bisto gravy granules.
So, here’s what I did:
For the Yorkshire puddings-
75g plain flour
Oil to coat the pans
Salt and pepper
4/6 Good quality sausages
Knob of butter
Brown sugar (I don’t measure, I normally just put a little tip of the bag in)
Water (use as much as you want for your desired amount of gravy)
Bisto gravy granules
Butter for the mash
1. Peel the potatoes and cut into small pieces, put in a pan of water, set aside
2. Turn the oven on to gas mark 7. Grease the two cake tins. Put the oiled tins into the oven, to get them sizzling hot. Put the potatoes on the hob and bring to the boil
3. Make the batter. In a bowl, sift the flour and make a well in the middle
4. Break the egg into the well and beat, gradually incorporating the flour until it vaguely resembles dough, and then beat in the milk, water and salt and pepper, only a little bit at a time. Each time you add the liquid, mix until it’s smooth
5. Chop the onion and put in a frying pan with the knob of butter and brown sugar, cook until soft and caramalised. Then pour in some red wine and bring to the boil, then simmer until reduced
6. When the oil is sizzling, divide the batter mix into the two tins evenly
7. After the Yorkshire puddings have been in the oven for about 15 minutes, cook the sausages under the grill, turning every few minutes for about 15 minutes
8. Add the water and peas to the onions
9. Drain the potatoes and mash well with some butter and salt and pepper
10. Add in the gravy granules to the onions and mix
11. 30 minutes after the puddings went into the oven, they should be done. Take them out of the tins and put them on a plate. Put the mash and sausages in and then pour the gravy over. Ta dah! Beautiful, even if I do say so myself 🙂
I’m SO pleased they turned out right for once. Mmmmmmm yummers.
Great ol’ comfort food for the cold weather that is drawing in! And I’ll definitely be cheating and making toad in the hole this way again.