January calls for all things of a comforting nature, wooly socks, snuggling under blankets, hot mugs of tea & in my family the comfort continues in the form of feel good dinners.
Today I am making Toad in the Hole, or sausages, yorkshire pudding and gravy.
The first thing I do is make the Yorkshire Pudding Batter ahead of time (the morning is fine) so that it can rest ready for its star studded entry later on
Yorkshire Pudding Ingredients200g plain flour (sifted)
slat and pepper
4 large eggs
2 tables spoons olive oil
1 tablespoon dried oregano
Whisk together the flour, eggs and milk before adding the other ingredients together, once thoroughly combined pop in the fridge either overnight or for at least 6 hours.
In te oven place the sausages in the pan & cook for 25 - 30 minutes until browned and lightly golden. Once cooked, remove from the baking pan and set aside for a moment.
Add 5 tablespoons olive oil (or dripping) to the pan and put back in the oven until very very hot. Once ths is done add the sausages quickly and then cover with the yorkshire pudding batter and return to the oven on a high heat until puffed and golden (about 25 - 35 minutes).
Once ready top with some freshly chopped parsley and serve with gravy, roast potatoes and a favorite in our house - Sprouts!
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