Toad In The Hold(Yorkshire Pudding And Sausage) – a delicious recipe with flour, eggs, milk, salt, black pepper, sausage. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In blender combine the flour, eggs, milk, salt and a few grindings of pepper and blend at high speed for 2 to 3 seconds. Scrape sides of blender and blend again for 40 seconds. Refrigerate the batter for at least 1 hour.
2
Preheat oven to 400u00b0. Place sausages in a heavy skillet and prick them once or twice with a fork.
3
Sprinkle them with 2 tablespoons water.
4
Cover and cook on low heat 3 minutes.
5
Remove top and cook until brown.
6
Arrange sausages in a single layer in baking dish.
7
Moisten with 2 tablespoons of drippings.
8
Keep 1 inch apart.
9
Pour batter over them and bake in middle of oven for 30 minutes or until pudding has risen over top of pan and is crisp and brown.
10
Serve at once. Serves 4.
327
kcal
Calories
7
g
Fat
49
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 c. all-purpose flour, 2 eggs, 1 c. milk, 1/2 tsp. salt, and more.
Yes, Toad In The Hold(Yorkshire Pudding And Sausage) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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