Proper English food.This is a pic i found on the net i haven't got a pic of one of mine....Willy

Batter / Hole / Yorkshire Pudding

1 Cup Flour
Salt and Pepper to taste
1 Egg
1 Cup of Milk
3 Tbs of Butter,Dripping,Lard or Oil

Sausage / Toad

6-8 Good quality Sausages

Method

1 Mix batter until smooth and shiny and set aside
2 Fry / Grill the sausages until cooked ''Brown''
3 Place the sausages in a pan / tin and pour batter over the sausages
4 Bake until crisp and golden or for 30-40 minutes

Serves 2-4

http://i34.tinypic.com/2a819vl.jpg

Looks good Willy
Simple to prepare.
How would a big spoon of scrambled eggs go on top?
I reckon that would stick to ya ribs.

Aart

Aart

No eggs for me i like mine with veg and onion gravy,by the way you are active now.

Willy

Or you can cook the batter in a round pan,tin,d o without the sausage and fill it with beef,chicken,pork or lamb and the veg and cover that with gravy yum yum.

Willy

willy wrote on Aug 29^th, 2008 at 12:15pm:

Or you can cook the batter in a round pan,tin,d o without the sausage and fill it with beef,chicken,pork or lamb and the veg and cover that with gravy yum yum. Willy

Leave the sausage out and add chicken. cheese and onion.

I like that.

Aart

That sounds good Aart

Willy

Heres mine,tasted great

Willy

http://i38.tinypic.com/2ym7uz9.jpg

Send some over Willy.
I want some, please.

Aart

Being from a pommie family myself, this was a regular for dinner at our place when I was a kid.  I don't think I have eaten it for nearly 40 years.

One thing I do remember though was that mum always used beef dripping to cook it in.  Good old Yorkshire Pudd just don't taste the same done in oil.  ;D

Heres one off the net

http://img36.imageshack.us/img36/9424/toadofthenet.jpg

heres one i made for sunday lunch

http://img266.imageshack.us/img266/341/mytoad.jpg

Welcome back Willy

They both look good enough to eat.

Aart

Looks good Willy - especially the sausages, love a good sausage something that you dont really get here at the supermarket where I buy meat.  Nice to have you back.

Aart, Carolyn, thanks both

Welcome back Willy.

I've often wondered with this recipe, as to why the meat infill is referred to as a toad. A sausage or slice of meat for example, seems to bear little resemblance to a toad.

Any idea of it's origin??

All is here:

http://en.wikipedia.org/wiki/Toad_in_the_hole

Coming from Cheshire England (one county up from Willy) originally, the Yorkshire Pudding with roast beef and gravy is described as this - in hard times the parents would serve the pudding first (which is how it was originally) and say to the children - "them as eats most pudding eats most beef" (imagine an Andrew Flintoff accent) - you work it out!

KD
btw you can buy frozen mini Yorkshire Puddings in Aldi and they are delish!

Must admit I haven't tasted a good Yorkshire Pudding since I left home.  No-one could cook one like Mum did.  I always remember it being cooked in the drippings left over in the roast pan.  In my mind I can still taste that today.

Also when those drippings used to go cold we ate it on bread. Was a treat to actually get the meat jelly from off the bottom of the pan.


Derek

I reckon if Aussies use thick sausages in this recipe, they should call it 'wombat in the hole'   ;D  ;D ;D