One of the first things I flashed on when thinking about cooking British food was Yorkshire Pudding. Years ago I thought it was actually pudding. It wasn't until I read or saw something on tv that I realized it was more of what I know as a popover. Breakfast food. For some reason I aways figured it was a difficult thing to make. I had thoughts of opening the oven door too early and having the whole thing fall. I also, for some reason, figured yeast was involved. I still don't do yeast.
So when I came across this recipe for Toad-In-A-Hole out of The Ploughmans Lunch and the Miser's Feast, I went right past it. The photo that accompanied the recipe looked good, but I figured it would be too much work trying to make a Yorkshire Pudding. But something in me made me take a second look and I'm glad I did. I'm not sure if this incorporates a true Yorkshire Pudding, but it was very easy to make for this dish and the results were pretty dang good.
The name "Toad in the Hole" has different meanings depending on where you search for info. My favorite is that the dish resembles a toad sticking its head out of a hole. Personally I don't see that but maybe British toads look different LOL. Many Toad in the Hole recipes also call for a gravy to be served with the dish...wasn't something I was interested in.
The one problem I had with the dish is that my sausages turned out to leave quite a grease well in the Yorkshire Pudding. You can see the oil in the photo above surrounding the sausages (I took the photo just after the dish was pulled from the oven) and as the sausages sat before serving, there became an even larger pool of grease. I ended up taking a napkin and sopping up the liquid before I cut the meal into servings (though it might have given extra flavor to the Yorkshire Pudding).
Mr. L really liked the combo of the Yorkshire Pudding with the sausages and I do plan on making Yorkshire Pudding on it's own at some point.
(The Ploughman's Lunch and the Miser's Feast)
1 tablespoon vegetable oil
4 large Italian sweet or English-style pork sausages (about 1 1/2 pounds)
1 recipe Yorkshire Pudding (see below), prepared through step 1
Preheat the oven to 400 degrees F. Warm the oil in a skillet over medium-high heat, add the sausages, and cook, stirring occasionally, until the casings are well browned, about 10 minutes. Remove from the heat and set aside.
Oil a 9 x 13-inch baking dish and pour the Yorkshire Pudding batter into it. Add the sausages. Bake until the batter has risen and browned, about 25 minutes. Let cool for 10 minutes and serve warm. Makes 4 servings.
1 1/2 cups bread flour
1 teaspoon salt
4 large eggs
1 1/2 cup whole milk
1. Preheat the oven to 400 degrees F. Combine the flour, salt, eggs, and milk in a large bowl. Beat until all the lumps are gone and a thick, creamy batter has formed.
2.Oil a 12-cup muffin pan and pour the batter into the cups. Bake until the tops are golden brown, about 20 minutes. Do not open the oven during the baking time, or the puddings will collapse. Serve warm with a roast. Beef is traditional, but they're great with turkey or pork, too. Makes 12 individual puddings.
NOTE: I used English-style pork sausages.
NOTE: The photo of the finished dish showed the sausages all lined up in a row. Don't ask me what kind of statement I was making by the way I arranged them here.
NOTE: This didn't reheat all that well.
I was surprised by this dish. Very simple to make, made a very cool presentation and it tasted really good.
Photo taken with my iPhone. I have a cool new little camera I'm still trying to learn to use. And it sucks that there is no natural light in my house to take photos after 3pm.