Chorizo Toad in the Hole
I think I first made Toad in the Hole when I was about 10 years old (possibly with a bit of adult help). Mesmerising is a batter that leaps in the pan high above the sides of the pan, cooking golden and chewy and completely delicious. I’m using chorizo here in this recipe, I had x3 chorizo and love how the fat exudes in the pan and colours the batter with the spicy oils. A great side dish, but also very good sliced and eaten on the hop, much like a slice of pizza, or use as a wrap for a sandwich of epic proportion!
INGREDIENTS
140g plain flour
200ml milk
4 eggs
3 chorizo, or use sausages
1 tbsp fat, I used pork fat, use lard or sunflower oil if you like
Salt and plenty of black pepper, to taste
METHOD
Get your oven super hot, as hot as it goes! Mine is at 240C (not fan) in this video.
Add the flour to a mixing bowl, break in the eggs and beat well to combine. Add the milk and whisk well to make a smooth batter with no lumps. Season well with salt and pepper. Put to one side.
Cut the chorizo into fat coins and put the chorizo in a good pan. I am using a 20cm round cast iron pan and find this works best for Yorkshire Puddings. Cook over a moderate heat for a 3 - 4 mins. When the fat begins to run from the chorizo, remove and put to one side on a plate.
Add the fat to the pan and get that very hot over a high heat. Mine was at 140C here in this video.
Add the chorizo to the Yorkshire Pudding batter and very carefully pour this into the pan.
Immediately put the pan in the very hot oven and cook for 20 - 25 mins. DO NOT OPEN THE OVEN DOOR. Remove from the oven when puffed and golden.