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Toad in the Hole (yorkshire Pudding)

Rebecca Bright Main Dishes

Ingredients

  • 1 1/2 cups all purpose flour
  • salt - about a teaspoon
  • pepper - a pinch, freshly ground black pepper
  • 3 eggs - beaten
  • 1 1/2 cups milk
  • 2 tablespoons butter- melted
  • 1 tablespoon vegetable oil
  • 1 pound (give or take) of sausage links - I like to use the Little Smokies but you can use full size and cut them into chunks. Use the fully cooked sausage unless you pre-cook them.

Directions

  1. (1) In a large bowl, whisk together the flour with the salt and a pinch of pepper.
  2. Make a well in the center of the flour.
  3. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth.
  4. Cover and let stand 30 minutes.
  5. (2) Coat the bottom and sides of an 8”x12” or 9”x9” (or we like to do individual ones in a cupcake pan) casserole dish with vegetable oil (we use olive oil).
  6. Place a rack in the bottom third of the oven.
  7. Put the empty dish on the rack.
  8. Preheat the oven with the dish in it to 425°F.
  9. (3) When an is hot add your sausages to the bottom, for individuals put one sausage into each cupcake well and put back into the oven until VERY hot, Smoking HOT is ideal.
  10. (4) Remove tray and quickly add your batter to the tray/wells and return to oven, cook until they rise nicely and are golden brown, about 25 minutes for a pan and a bit less for the individuals.