A treat today if you are peckish, the full on belly busting, diet denying, tum-expansion inducing carb and fat fest that is the good old English Toad in the Hole. Get in mah belly!!!!
Batter for the pudding
100g plain flour, 2 medium (always free range) eggs, third of a pint of milk, salt and pepper. Sift the flour into a bowl (air, darling, air) and crack in the 2 eggs and add the milk and seasoning. Whisk briskly and combine into a thickish emulsion. Leave to rest for at least an hour before use.
Preparation
Pre-heat oven to 200c (450f). Cut a selection of seasonal vegetables into equal sized chunks - I would suggest carrot, potato and parsnip for a winter treat, alongside perhaps turnip or sweet potato and red onion and place these in a roasting tray in the oven to roast off for 45 mins. Once cooked, remove to serve and deglaze the roasting tn with beef stock, a glass of red wine and a tablespoon of redcurrant jelly to make the gravy.
For the toad
When you begin roasting the vegetables, put a round pyrex dish in the oven with some lard or odourless fat to become smoking hot and brown the outsides of 3 quality butcher's sausages (Powters or similar are very good)
then with 40 mins cooking time remaining, transfer to the pyrex dish and pour in the batter mix to cover the sausages (do this immediately and return quickly to the oven). The sausages will be the 'toads' hidden in the yorkshire pudding.
To serve
If the fat was nice and hot, the pudding should come out whole and sit nicely on a dinner plate. Place the roasted veg inside the pudding and smother the lot with the gravy you have prepared. Eat and save the regret for hotter, more whimsical days. This is all about feeling well-fed and contented!
Variations on a theme
Try italian sausage and/or Chorizo instead of pork sausages. A small amount of English mustard powder in the pudding mix adds a kick to a Yorkshire pudding as well.
Enjoy!
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