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Ingredients
- 150 ml milk
- 1 clove garlic – hit hard with the back of a knife, skin left on
- 1 spring of rosemary
- 1/2 spring of thyme
- 4 peppercorn
- Cumberland Cocktail Sausages
- I use this brand simply because I prefer to create 12 individual Toads in the Hole rather than one big one. But the decision is yours based on your preference.
Details
Servings 1
Adapted from yorkshirepudd.co.uk
Preparation
Step 1
– Milk Infusion
Place all the ingredients in a sauce pan and heat until just before the milk reaches boiling point. You’ll notice a few tiny little bubbles appearing on the surface, that’s when to stop.
Leave to cool. Ideally, once cooled, store it in the fridge overnight. This can be reduced to 3 hours if you’re in a rush.
Using a sieve, strain the milk into a jug.
Top up the infused milk with fresh milk so you have 300ml in total.
Follow my award winning recipe to make the Yorkshire Pudding batter but use the pre-prepared milk.
Directions – Sausages
Simply brown them in a frying pan for a few minutes before dropping them into each muffin tin hole at the same time you pour the batter!
Directions – Baking
20 – 25 minutes in the oven at 220C
There you have it! The Best Toad in the Hole – Ever!! In a word? Phenomenal. I hope you enjoy them and tell me all about it. I love to hear from you. info@YorkshirePudd.co.uk
Love the idea of infusing the milk. Delicious when served with onion gravy as a starter, yum.
Yum yum yum! This is the best Toad in the Hole recipie I have made so far! My English hubby loved it!!!
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