Yorkshire Toad is a regional version of ‘Toad in the Hole’, and being as it’s from God’s Own it throws everything in to make a simple all-in-one main meal. Aye, we’re not daft up here!
- 1.5 lb (675 g) boiled potatoes
- 2 larged sliced onions
- 1 lb (450 g) pork sausages
- salt ‘n pepper
- plus a Yorkshire Pudding batter, using half a pint (10 fl oz) milk, 4 oz (113 g) plain flour, a large egg & seasoning. If you don’t know how to make this by now (sighs), say three ‘Hail Mary’s’ for your penance and look at the Yorkshire Pudding batter recipe on this site.
- Slice the potatoes to a quarter-inch thickness (about the width of a pound coin). Place these in a baking tin with the sausages, and onions, and a little cooking oil, into a hot oven (around 425-450 F/220 C/gas mark 7-8). A metal baking tin (traditionally square) works best with this dish.
- Make the Yorkshire Pudding batter, beating it well for about 5 minutes, and leaving it to stand until the other ingredients are cooked.
- When the potatoes, sausages & onions have been in the oven for around 20 minutes, remove the baking tin and add the batter
- Return the tin to the hot oven and cook for another 30 minutes until the batter is crisp, well-risen, and nicely browned.
Source: Yorkshire Cookery. Recipes Collected by Mrs Appleby (1978) Dalesman Books. ISBN 0852060564