Yorkshire pudding is one of quintessential British dish along with the famous fish and chips. Traditionally, it is served with beef, gravy, and vegetables as part of British Sunday roast.
Light and crispy, this thing is actually closer to pastry than pudding in a traditional sense. To the unknowing, the word “pudding” invoked sweet desserts (maybe with chocolate flavor) instead of this type of savory dish. The origin of Yorkshire pudding is largely unknown but rumor has it that in the olden days, pubs would hang their roast beef above the spit fire and they would have the batter sitting right underneath this hanging meat. Greasy fat and juices from from the meat slowly dropped and mixed with this batter while the fire underneath fluffed the Yorkshire pudding to help it rise. This creates a delicious and crispy top with bottom full of flavor from these drippings.
Today I am making a modern variation of Yorkshire pudding. Toad in the Hole is a sausage dish cooked with Yorkshire pudding. No toad or frog is harmed to make this delicious feast. If you are tired of fish and chips as the stereotypical British food, why not give this one a try? It is absolutely delicious and extremely easy to make.
Warm and crispy Yorkshire pudding with delicious roasted sausage flavor seeping through the base. The subtle, slightly minty taste of thyme blends well with our sausage giving it an extra layer of flavor. Roasted onion gives the slightly sweet flavor that pairs well with our brown onion gravy.