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PREP 10 minutes
TOTAL 55 minutes
Serves
US | METRIC

INGREDIENTS

Yorkshire pudding batter:
  • 3 eggs beaten
  • 120 g plain flour
  • 200 ml milk
  • 1 good pinch of salt
  • 6 italian sausages
  • 4 sprigs rosemary
  • 1 red onion peeled and cut into six segments
  • 150 g cherry tomatoes on the vine
  • 100 g bufallo mozzarella

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Toad in the Hole - Italian Style

Toad in the Hole - Italian Style

Ok don't come at me for messing with a classic, but this Yorkshire pudding classic is taken to a whole new level with my Italian twist. Why not give it a go.

  1. To make the Yorkshire pudding batter mix the beaten eggs and flour then whisk in the milk, add a good pinch of salt and place in the fridge to rest for an hour to rest.
  2. Place the sausages into a medium sized ovenproof frying pan and cook for around 6-8 minutes until golden all over, remove and set aside. Pour the oil into the pan you cooked the sausages in and heat until really hot, pour in the rested batter then place in the sausages, red onion and tomatoes in an ordered fashion, finally dot in some sprigs of fresh rosemary. Cook in an oven set at 230c / gas mark 8 for 25 minutes; do not to open the door whilst cooking. 
  3. Remove from the oven and dot on some of the mozzarella, return to the oven for 2-3 minutes or until the cheese has melted.
Toad in the Hole - Italian Style

Toad in the Hole - Italian Style

Ok don't come at me for messing with a classic, but this Yorkshire pudding classic is taken to a whole new level with my Italian twist. Why not give it a go.

PREP 10 minutes
TOTAL 55 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

Yorkshire pudding batter:
  • 3 eggs beaten
  • 120 g plain flour
  • 200 ml milk
  • 1 good pinch of salt
  • 6 italian sausages
  • 4 sprigs rosemary
  • 1 red onion peeled and cut into six segments
  • 150 g cherry tomatoes on the vine
  • 100 g bufallo mozzarella
  1. To make the Yorkshire pudding batter mix the beaten eggs and flour then whisk in the milk, add a good pinch of salt and place in the fridge to rest for an hour to rest.
  2. Place the sausages into a medium sized ovenproof frying pan and cook for around 6-8 minutes until golden all over, remove and set aside. Pour the oil into the pan you cooked the sausages in and heat until really hot, pour in the rested batter then place in the sausages, red onion and tomatoes in an ordered fashion, finally dot in some sprigs of fresh rosemary. Cook in an oven set at 230c / gas mark 8 for 25 minutes; do not to open the door whilst cooking. 
  3. Remove from the oven and dot on some of the mozzarella, return to the oven for 2-3 minutes or until the cheese has melted.

Click here if you'd like to buy my latest cookbook.