Ingredients (For One Plus A Little Leftovers)

• Three Medium Eggs
• 150ml Semi-Skimmed Milk
• 100g Plain Flour
• Vegetable/Sunflower Oil
• Salt
• Two Thick Pork Sausages

Method

1. Whisk together the eggs, milk and plain flour, adjusting if needed to make sure it’s thick but pourable, before adding a good pinch of salt and put covered in the fridge
2. Turn the oven to 230c/210c fan/410f and put a generous amount of oil in some small trays
3. Add the sausages to one of the small trays and put it all in the oven
4. After 10-15 minutes remove from the oven, turn over the sausages, and pour in the Yorkshire pudding mix. Take a moment to admire it as it sizzles away
5. Return to the oven for 30-35 minutes. Don’t open the door before this or they deflate!
6. Remove and serve to enjoy the nostalgia this dish brings

Eating And Storage Tips

Putting your Yorkshire pudding batter in the fridge, for up to a day in advance (though you might need to re-whisk the longer you leave it), really allows you to prep in advance but more importantly makes it nice and cold for when it hits that really hot oil.

I put my small trays into a larger roasting tray meaning I was able to throw some baby potatoes into the oven from the start as well. Making a side element of this dish absolutely minimal effort without really increasing the washing up!

I say this creates leftovers because it makes up extra Yorkshire pudding mixture. You can absolutely reduce the recipe down. For a thinner Yorkshire pudding around your toad in the hole you could go as far as only making a third of this recipe and that would certainly make it even more budget friendly too. I love Yorkshire puddings too much though and instead made another super large one up and had it for breakfast the next day!

Yorkshire pudding works well cold. They are a little tricky to reheat but if you do want to reheat any of it then you absolutely have to do them in the oven. Trying to do them in the microwave will just make them go soggy and also a little bit chewy.

I opted for pork sausages, which is the classic choice, but if you want to make this meat-free then absolutely add your favourite thick vegetarian sausages in. Other meat sausages would work too but I find ones that have a little fat in work better than super lean ones.