Yorkshire Pudding, Toad in the Hole and Meringues

Toad in the Hole is a lovely dish; filling, tasty, nutritious and very simple to make.  Yet again, you will be using storecupboard ingredients, making a basic Yorkshire pudding mixture with added sausages.  The only problem is that you are then left with one egg white at the end.  I therefore increase the mixture slightly so as to be left with two egg whites which can be made into meringues ready for tomorrow’s pudding.

Incidentally, my grandmother (who was from Lancashire) used to make sweet Yorkshire Pud.  Add 2oz white sugar in with the flour and then sprinkle the baked pud with sugar just before serving.  Has anyone else come across this?

I will give you the standard Yorkshire Pudding recipe with the increased quantities in brackets.
All recipes serve 4 unless otherwise stated.


1 x large bowl
1 x measuring jug
1 x whisk or hand blender or food mixer

4 oz / 120g plain white flour (5 ½ oz/160g)
½ tsp salt
2 whole eggs + 1 egg yolk (2 whole eggs + 2 egg yolks)
¼ pint / 5 floz milk (6floz)
¼ pint / 5 floz water (7floz)
a little oil for greasing

Pre-heat the oven to 220 / 425 / 7
Put the flour and salt in a large bowl and make a well in the centre
Beat in the eggs and egg yolks to form a thick paste
Gradually whisk in the liquid until the batter achieves the consistency of thick cream
Leave to stand for at least 20 minutes
Place a roasting tin with the oil in it in the oven until a drop of batter sizzles in it
Pour the batter into the tin and bake for about 25 minutes or until it is well puffed up and golden brown

Toad in the hole - portionTOAD IN THE HOLE

1 x large ovenproof dish
1 x large bowl
1 x measuring jug
1 x whisk or hand blender or food mixer

1 quantity of Yorkshire Pudding batter
8 good sausages

Preheat the oven to 220 / 425/ 7
Place the sausages in the dish and place in the oven for about 15 minutes until browning nicely
Remove from the oven and drain off any excess fat.
Quickly pour on the batter and return the dish to the oven
Cook for about 25 minutes until the batter is puffed up and golden brown.

Serve with dark green vegetables.  I really like Savoy Cabbage with a rich gravy to which you have added a dessertspoonful of redcurrant or cranberry jelly.


1 x medium bowl
1 x baking sheet
greaseproof paper to cover the baking sheet
1 x electric mixer

2 egg whites
3 ½ oz / 100g caster sugar (ordinary sugar will work but the texture will be slightly coarser)

Pre-heat the oven to 100 / 200 / ¼
Whisk the egg whites until they form soft peaks (and look like shaving foam)
Whisk in half the sugar
Fold in the rest of the sugar with a metal spoon
Put the greaseproof paper on the baking sheet
Put 8 blobs of the mixture equally on the baking sheet
Bake for 1 ½ – 2 hours or until the meringues are dry and crispy
When completely cold, sandwich together with whipped cream
Add some fruit to turn them into health food


Filed under Food, Nutrition & Sensible Eating, Recipes, Storecupboard

3 responses to “Yorkshire Pudding, Toad in the Hole and Meringues

  1. I could live on Yorkshire Pudding and gravy, yum!

  2. I was born and raised in Lancashire by my grandparents and whereas no sugar was added to Yorkshire pudding leftovers were served after dinner on a sunday (what I now call lunch) with a great dollop of golden syrup. The nearest one gets to Yorkshire pudding here in the States is popovers – just as tasty.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s