Yorkshire Pudding Recipes

INGREDIENTS
75g groundnut oil
250g whole eggs
150g plain flour
260g whole milk
1.5g salt

METHOD
1.Preheat a fan-assisted oven to 200°C/gas mark 6.

2. Have available a deep, oven-safe frying pan measuring approximately 35cm in diameter. Pour the oil into the pan, approximately 2cm high. Place the pan into the oven for 10 minutes.

3. In the meantime, mix the eggs and flour until well combined. Whisk in the milk and the salt.

4. Remove the hot pan from the oven and carefully pour the batter 2/3 of the way up - ensuring it has distributed well around the pan.

5. Return to the oven and bake for 20 minutes. 

75 g plain flour
1 large egg
75 ml milk
1 tsp white wine vinegar
6-8 good quality pork sausages
2 tbsp vegetable oil or lard
For the gravy

2 red onions, sliced
½ tsp thyme leaves
25 g butter
1 tbsp flour
500 ml chicken stock, hot
A dash of Worcestershire sauce
1 tsp English mustard

METHOD
1. Make the batter. Sieve the flour with a pinch of salt into a mixing bowl. Whisk the egg in a jug with the milk and add 75ml cold water and the vinegar.

2. Add the liquid to the flour and whisk until the mixture resembles a smooth batter. You can make this ahead and leave one side until needed.

3. Heat the oven to 210C/ fan 190C/ gas 7. Put the sausages in a roasting tin and cook for about 15–20 mins until golden. Add the lard or oil to the tin after 10 mins.

4. Pour the batter over the sausages, return the tin to the oven, and bake for another 35-40 mins – until the batter is puffed and crisp.

5. Make the gravy while the toad in the hole is in the oven. Soften the onions and thyme leaves in the butter for 5-10 mins - until they begin to take on colour. Stir in the flour and continue cooking, stirring all the time, for another minute.

6. Off the heat, gradually pour in the hot stock and add the Worcestershire sauce and English mustard. Bring the sauce to a boil, stirring all the time, and simmer for about 10-15 mins. Season well and serve with the toad in the hole.

225g plain flour
1/2 tsp salt
4 medium eggs
11/2 tsp English mustard
225ml full-fat milk
75ml sparkling water
Fat from the cooked beef or olive oil

METHOD

1. Preheat the oven to 220°C/fan200°C/gas 7. Sift the flour and salt into a bowl and make a well in the centre. In another bowl, beat the eggs with the mustard, then gradually mix into the flour with the milk and sparkling water to give a smooth batter.

2. Add a little fat from the cooked beef (or some olive oil) to each hole of a deep 12-hole muffin tray. Pop in the oven for 5 minutes, or until smoking. Remove from the oven, pour in enough batter to fill the holes three-quarters full and bake for 25 minutes, until cooked through, puffed up and golden. Serve with the thyme-roasted beef and other side dishes.