Marcus Bean shows us how to make a tasty toad in the hole with his ultimate Yorkie puds recipe!
Toad in the hole
250ml of milk
125g of plain flour
1 tsp dijon english mustard (optional)
1 tsp wholegrain mustard (optional)
1 tsp of chopped thyme (optional)
Salt and pepper
1. Start by putting your oven on 220C and getting a medium size baking tray with sides. Put a good
covering of vegetable oil in it and pop in the oven for 5 minutes.
2. Make up your Yorkie mix (see below recipe) by adding the eggs to the milk and whisking together. Add the flour, salt, pepper, mustards and thyme and whisk until smooth, then set aside.
3. Now put your sausages into the tray and cook until just browned, then remove the tray from the
oven. While the sausages are still in the tray pour in your Yorkie mix, then put back in the oven and
cook for 20 minutes untill golden brown.
4. Remove from the oven and serve with seasonal vegetables and a rich gravy.
To get perfect Yorkshire puds...
Ingredients (makes 12)
125g plain flour
salt and pepper
1. Add the eggs to the milk and whisk with some salt and pepper. Put your flour into a bowl, then slowly add your egg and milk mix and keep whisking until all the lumps have gone. If you don't want to whisk by hand use a hand blender until smooth.
2. Cover and put into the fridge for at least 30 minutes, or make the day before it's needed.
3. To cook the Yorkies, get a muffin/yorkshire pud tray, and place on a flat oven tray. Fill the holes in the muffin tray just under half full with vegetable or pomace oil. Put the tray in the centre of a preheated oven on 220C for 8-10 minutes.
4. Remove the hot tray from the oven, get your Yorkie mix, give a quick stir, then pour the mix into the tray moulds one at a time. Making sure you pour the mix into the center of the moulds, fill 3/4 full. Put back in the oven, close the door and cook for 18-20 minutes until golden brown.
5. If you want to keep them warm without going soft, keep in the oven on a very low heat untill required.