I love yorkshire pudding...but I am really picky about it. I like it pudding-y...thick and stodgy with just the slightest crisp to the outside. Of course it has to be cooked through, but it can't be a shell...you know the crisp outside with not a smidgen of puddingy goodness in the middle...no no that will not do for me. It has to be because yorkshire pudding has always been cooked in a loaf tin in my family...we fight over the middle bits...the stodgiest bits. Anyway...because of that I am always dubious of a toad in the hole recipe not in a loaf tin.
I've been thinking about (and then forgetting about) making Nigella's recipe from Kitchen for a while now. There were a few things that caught my eye ages ago...rolling the sausages in to patties, cooking in a round baking tin...and of course the food styling in the book. But for some reason I've just not made it...
Until last night, that is. I only had about 250ml of milk in the house so the batter was slightly thicker than Nigella's recipe calls for...but much closer to the proportions my parents and grandma use. I was really impressed with my attempt and the perfect balance between stodgy and crispy.