Happy Yorkshire Day!
Yorkshire has and continues to produce some amazing food and drink. One of our most famous dishes has to be the Yorkshire pudding.
Did you know: The great Yorkshire Pudding was devised by cooks in the north of England in order to make use of the fat that dropped into the dripping pan, they would cook the batter pudding in it whilst the meat roasted. During 1737, a recipe for "a dripping pudding" (later named "The Yorkshire Pudding") was published in the book The Whole Duty of a Woman.
What better way to celebrate ‘Yorkshire Day’ than to cook this traditional English dish, Toad in the Hole. There are many ways to make Yorkshire pudding batter, we gave this one a shot and the outcome was yummy …
For the batter
285 ml milk
115 g plain flour
3 large free-range eggs
Seasoning – sea salt and pepper
8 x quality sausages
Sprigs of rosemary
- In a large bowl, mix the batter ingredients together with a pinch of sea salt and pepper, and put to one side.
- Put a generous glug of oil in to a baking tin, then pop it in the oven, your oven should be around 250ºC.
- When the oil is very hot, remove the tray, add the sausages and pop them back into the oven. Keep an eye on them and allow them to colour until lightly golden.
- At this point, take the tin out of the oven, being very careful, pour the batter over the sausages, adding a couple of springs of rosemary. It will bubble and possibly even spit a little, so carefully put the tin back in the oven.
- Yorkshire puddings can be a bit temperamental, so keep your eye on your pudding. If your oven is hot enough you should start to see the pudding rise, we’d give it at least 15-20 minutes to cook. Remove from the oven when it’s golden and crisp. Serve with onion gravy.
DELIVITA inspired by Italy, made in Yorkshire.