At last, back in Belleau Kitchen, where I belong… i’m very tired, need sleep and comfort food.
It was an excellent weekend of fun and frolics and cake porn (check out the picture of Tanya’s incredible birthday cake and you’ll know what I mean!!!) but i’m glad to be home.
We rarely drive back from London on a Sunday, in day light, so we were salivating as we passed pub after pub offering Traditional Sunday Roasts… The V happened to mention in passing that he’d love a Yorkshire Pudding and although my brain is too tired to think, let alone cook, I thought the best I could offer would be a toad-in-the-hole… a most traditional of British dishes, combining a roasted meat and a Yorkshire Pudding, without the rigmarole of a full-on TSR.
It also gives me a chance to launch my ‘Perfect Roast Potato’ challenge… (see next post…)
Pretty simple affair this… first, find a good quality sausage… nice and plump. I’ve got a really good pork and leek number… and I’ve roasted mine first in the oven (no pricking with a fork…) with some olive oil to help it on its way. For The Big V, i’ve gone for some good quality veggie sausages (Quorn this time) and added a knob of butter and some olive oil to the dish. Both the meat and veggie version need more fat than usual to help the pudding cook.
For the batter (this was for 2 dishes, so you can change it to suit…)
6oz plain flour
6fl oz milk
4fl oz water
salt and pepper
Place the flour in a bowl and break the eggs into it pouring the milk and water mixture on slowly as you whisk it all in to a smooth double cream like consistency. This batter does not need to rest, so make it just before you’re ready to use it.
So I roast them until the sausages are almost ready, then pour over the pudding batter and bake for a further 25 mins, or until the batter has risen and the puddings are golden.
So simple, so delicious and so perfectly ‘Sunday after a weekend of madness’, perfect.
eat and of course, enjoy!