[Pudding cloth]

I have been a total failure at making Yorkshires all my life.... that is until I came across Kirstie Allsopp's recipe. Absolutely fool-proof and uses loads of eggs. I use goose fat....delicious, mmmmm
Google it and try

[Skywise]

I use 4 oz plain flour, 2 eggs, 300ml milk and a pinch of salt.

Whisk whisk whisk

Let it stand if you have time - don't if you haven't

Dump into a yorkie pan with some smoking hot dripping in it and into a 230C oven for 20 minutes - or when the roasties are just starting to colour.

Make sure that the fat is hot enough so that you get a good "hisssssssss" when you pour the batter in.

The secret is very hot fat and do NOT open the oven door until you're ready to serve them.

Yummmmm - toad in the hole . . . . . . . . .

[Pudding cloth]

Have you seen the recipe for individual toad in the holes by Andy Bates on food network? Looks devine! Complete with pork and cheddar sausages, homemade apple sauce and caramalised onions. Might have to try that for supper tonight x