Toad in the Hole
toad in hole
To my readers, sorry for the lack of postings lately but I have been busy trying to finish a long overdue piece of work!
This toad in the hole was a miracle of lightness, and was made with sausages from the local butchers. My batter dishes tend to be somewhat haphazard ending up leaden and stodgy as often as they turn out well.
This used a yorkshire pudding batter, which contained double the amount of eggs and half the amount of flour as a normal recipe. I also put a fair bit of oil in the pan and heated that first. The batter was abit dry but my oven tends to do that.
From Elizabeth David - English Food "Award Winning Chinese Yorkshire Pudding".
posted by Petit at 5:57 PM
3 Comments:
hello! any explanation given as to why this is a chinese yorkshire pudding?
According to Ms David, this was the entry of Mr Tin Sun Chan from Hong Kong who ran the Chopsticks Restaurant in theh Leeds Great Yorkshire Pudding Competition.
Full recipe is 1/2 pt milk, 4 eggs , 8 oz flour, salt and pepper . Mix all except flour together and let stand for 15 minutes, then add in the flour
Ms. David felt, I think, that the winning cook was having a little joke, as there was nothing Chinese about the recipe. Mr. Tin Sun Chan kept everyone guessing, and had a chuckle over it.
I love Toad in the Hole, myself. Yours looks good.
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