Martha Collison's epic toad in the hole
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At least 3 hours before you want to serve, (ideally the night before – see my tip if you want to use straightaway), make the Yorkshire pudding batter. Whisk the eggs together in a large bowl, add the flour, then beat until a smooth paste has formed.
Pour in the milk, a little at a time, while mixing continuously, until you have a runny batter about the consistency of double cream. Season, then cover and chill for at least 3 hours.
Remove the batter from the fridge 30 minutes before use. Preheat the oven to 230ºC, gas mark 8. Meanwhile, cut the red onions into wedges and separate into pieces and place into a large metal or enamel roasting tin, about 23x35cm. Add the sausages and 1 tbsp olive oil. Toss well to coat, then bake for 15-20 minutes, or until the sausages have browned on top.
Open the oven and add the remaining 3 tbsp olive oil, then bake for 5 minutes more, until sizzling. Sprinkle in the rosemary, then pour the rested pudding batter into the tin (try to avoid pouring it directly over the sausages, as you want them sitting on top of the finished batter).
Bake for 30 minutes, without opening the door. The pudding will puff up and turn golden brown, and the sausages should be cooked through with no pink meat. Reduce the oven temperature to 200ºC, gas mark 6 if the top looks too brown before the end of the cooking time. Serve immediately, with onion gravy and seasonal greens, if liked.
The single best thing you can do to level up your pudding batter is rest it. If you don’t have time, replace 75ml of the milk with sparkling water
Typical values per serving when made using specific products in recipe
Energy | 4,430kJ/ 1,063kcals |
|---|---|
Fat | 70g |
Saturated Fat | 22g |
Carbohydrates | 47g |
Sugars | 8.7g |
Fibre | 2.5g |
Protein | 59g |
Salt | 2.4g |
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