Growing up, I knew it was going to be a good dinner the day we had Toad in the Hole. This is just a little tweak on that time-honoured recipe from my Dad’s origins in Yorkshire and, I have to say, not bad, not bad…so this one is for you Dad…you taught me well, though the duck fat may have you scratching your head!
Keeping it Simple:
The trick to puffed and light "Yorkshire Pud" is very hot fat, and speed … the faster you get your batter on top of the hot fat, and back into the hot oven, the puffier result you will get.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 500 g chicken thigh fillets
- 1 Batch Basic Crepe recipe Recipe
- 3 cloves garlic
- 1 onion, halved
- 2-3 sprigs fresh thyme, foliage only plus some more
- 2 tsp Pink Salt Flakes BUY
- 2 tsp freshly cracked black pepper
- 50 g duck fat
- 100 g dry breadcrumbs
- Extra Virgin Olive Oil (EVOO) if needed BUY
Cut chicken into 3 cm cubes and place on a plate in the freezer.
Preheat oven to 220°C and grease approx. 18–20 muffin moulds. Set aside.
Pre-make the Basic Yorkshire Pudding Batter and set it aside in a jug in the fridge.
Place garlic, onion, thyme, salt and pepper into TM bowl and chop 4 sec/speed 8.
Add duck fat, breadcrumbs and chicken (from freezer) and blend 10 sec/speed 8. Blend a further 10 sec/Reverse/speed 8. Continue to blend, until you have a chunky but well-combined consistency.
Form small balls of the sausage with wet hands and place in each of the prepared muffin moulds.
Drizzle each with a little oil and place into oven for 15 minutes until very hot and fragrant.
Working quickly, remove trays, pour cold batter into each muffin mould, covering the sausage as much as possible.
Return to the oven for 15 minutes until well puffed and golden.
Serve hot with additional thyme leaves as garnish.