Having had cooked for people from many different backgrounds, I have had the opportunity to experiment with various cuisines. Asian, American, Mexican, Italian, Mediterranean and Indian dishes often find their way into my menus for my personal chef clients, but there are many cuisines that I am still learning. Those include African, Caribbean and English, just to name a few. So today, I’m going back to basics and cooking up a classic but delicious English dish, toad in the hole. I was convinced that I had to make this dish once I saw a chef prepare it on the Food Network and I can honestly say, I have no regrets! Buttery yorkshire pudding topped with mashed potatoes, German bratwursts and old school gravy – nothing beats that combination.
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1 cup mashed potatoes
- 2 German bratwursts, cooked
- 1/2 cup gravy
- Prepare yorkshire pudding according to recipe.
- Top with mashed potatoes, bratwursts and gravy. Serve hot.
For complete recipe click here
**Helpful tips and common mistakes
I’ve made yorkshire pudding once before in a muffin pan with some success but I was determined to perfect it this time around. Yorkshire pudding is made from only four ingredients: flour, milk, egg and salt. Though the recipe is simple, there are several steps in the method that you should follow in order to have the perfect yorkshire pudding.
Firstly, make sure to preheat your cast iron skillet, pan or baking dish in the oven before adding the batter. Preheat your oven to 450, than preheat your skillet for 15 minutes.
Secondly, let the batter rest for 30 minutes after mixing. This allows the pudding to rise taller and become airy in the oven. I’ve read that it’s even better if the batter rests overnight so if you have the time and patience, go ahead and let it rest overnight.
Lastly, make sure the oil you are using is hot, hot, hot. Avoid using olive oil, and opt for more saturated fats like clarified butter or shortening (no one said this dish was healthy!) Pour into the preheated pan and preheat the oil. Doing this allows the pudding to have the most beautiful crust once it finishes baking.
I was ecstatic when I saw my beautifully risen pudding out of the oven.
Top that beauty with some bangers, mash and gravy and you’re all set. You could put in the extra effort and make gravy from scratch but when I watched the chef on the TV show use gravy powder, I decided to do the same.
I could have the yorkshire pudding alone it was so darn delicious. Buttery, airy, with a golden crisp bottom, it was hard to stop it. Next time I see toad in the hole on a menu, I won’t hesitate to order it!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.