We enjoyed our toad-missed-the-hole last night… I prefer to cook the yorkshire pudding and sausages separately as the fat that leaves the sausages can make the puddin soggy…
Heres my favourite easy yorkshire pudding mix.
3 oz (75 g) plain flour
3 fl oz (75ml) milk
2 fl oz (55ml) water
little bit of fat (I used lard)
Sift the flour into a bowl and making a well in the centre.
Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water.
Set your oven to gas mark 7, 425°F (220°C), add the fat to the roasting tin/ yorkshire pudding tin and place that on a baking sheet on a free shelf. (I used a cupcake/ fairy cake pan to make 12 perfect little yorkshires)
After 15 minutes remove the tin and pour the batter into the sizzling hot fat. Return the tin to the baking sheet on the highest shelf .
The pudding will take 25-30 minutes to rise and become crisp and golden.
Serve as soon as possible: if it has to wait around too long it loses its crunchiness.