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A British classic and the ultimate comfort food! Delicious golden Yorkshire pudding with sausages crispy on the top where they are peeping out of the batter but amazingly tender sitting under the pudding. The batter seasoned to perfection with my new line of seasonings and served straight from the oven with a yummy onion gravy. Toad in the hole – definitely no croak of a dish 🙂

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The recipe for the batter…
Yorkshire pudding

Makes 12

225g all purpose flour
¼ tsp salt
4 eggs
1 cup milk
¼ cup water
Salt and pepper

½ cup vegetable oil or good beef dripping

Preheat the oven to 425 degrees f

In a large bowl add all of the ingredients together and whisk until smooth.

Divide the oil between the 12 cup muffin pan and place in the oven until the oil is smoking.

Whisk the batter again and divide between the 12 cups and return the tray to the oven. Bake for at least 15 minutes or the puddings are golden brown and have risen. Serve immediately.

4650 | Chefs | Cooking


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