I like to use a measuring jug to mix all the ingredients. Add each one until the amount is level with each 250ml increment. It saves faffing about with scales. Alternatively, you can measure each ingredient out into a US measuring cup, using 1 level cup of each.
This recipe makes one large toad-in-the-hole or 12 individual Yorkshire puddings in a muffin tray.
Oil, for greasing
4 large eggs
120g/1 level cup plain flour
250ml/1 level cup milk
8 sausages or 12 chipolatas
1. Gently mix all the ingredients together until just combined. (Don’t overmix the batter, or the gluten in the flour will activate too much and your Yorkshire
pudding will not rise.)
2. Put the batter in the fridge for at least 30 minutes, but ideally a couple of hours.
3. Preheat a cast-iron tray (ideally, a round one so you can spin it as it cooks).
4. Lightly oil the tray. Add the sausages and slide back into the oven.
5. Turn the sausages every few minutes until browned all over. (They do not need
to be cooked through in the middle at this point.)
6. Carefully pour in the batter and return the dish to the oven.
7. Rotate every 5 minutes or so until the batter has puffed up and turned a lovely golden brown.
8. Insert a toothpick unto the batter to check it is cooked all the way through (the toothpick should come out clean).
9. Slice and serve with a big pile of mashed potato and lashings of onion gravy.
Wood Fired Feast by Jon Finch, GMC Publications, RRP £25, available online & from all good bookshops
We'd love to hear your feedback on this recipe! Why not be the first to review it?
note your review will not appear immediately upon submission
There are no videos linked to this story
There are no audio files linked to this story
There are no image galleries linked to this story
Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.
Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.
Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.
Copyright ©2023 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.