THE Hairy Bikers, Dave Myers and Si King, have turned to classic British recipes for their latest collection of recipes.

“We’ve given you toad in the hole recipes in the past and we’ve been trying to think how to make this awesome favourite even better. Well, we’re pleased to tell you that we can,” they said.


(makes 8-12)

1tbsp (heaped) lard or goose or duck fat

1 large onion, sliced

8 pork sausages

Sea salt

For the batter

150g plain flour

1tsp dried sage

2 eggs, beaten

275ml whole milk

First make the batter. Put the flour into a bowl and whisk it lightly to get rid of any lumps, then add a generous pinch of salt and the dried sage. Make a well in the middle and add the eggs. Work the eggs into the flour, then gradually add the milk.

Alternatively, put everything in a food processor and blitz until smooth. Leave the batter to stand for an hour.

Preheat the oven to 200°C/Fan 180°C/Gas 6. Divide the lard or goose or duck fat between two four-hole Yorkshire pudding tins or one 12-hole tin. Put the tins in the oven to heat up.

Bring a small pan of water to the boil. Add a pinch of salt and the onion slices. Simmer them for three minutes, then drain thoroughly. Cut the sausages into rounds.

Divide the onion and sausages between the tins. Put the tins back in the oven and cook for 20 minutes, until the sausages have started to look nice and brown.

Remove the tins from the oven. Pour in the batter around the sausages and onion - there should be just enough batter to reach the top of each hole. Bake for a further 20 minutes until the Yorkshire puddings have risen and are a dark golden-brown.

Serve hot straight from the oven - with some gravy if you like.

n The Hairy Bikers’ British Classics by Si King and Dave Myers, priced £22