Now, you know we are the champions of Yorkshire Puddings and that we love a one pot meal? These two glorious worlds combine in our Campfire Toad in the Hole and Onion Gravy!
The key to this beauty is the Yorkshire pudding mix and the temperature of the oil in the Dutch oven - as hot as you can! For the batter, the trick is to use a straight sided jam jar. Crack in your eggs and make a mental note of where they come up to in the jar. Empty them into a bowl and fill the jar with plain flour up to the same height as the eggs reached, tip into the eggs and whisk together. Finally top the jar up to the same height with milk and then whisk that through the eggs and flour to make a smooth batter.
All our recipes are designed to be rustled up when you are camping, over the fire. However we are always developing and testing our dishes when we are at home - they need to be wolfed down by the scamps before we make them in a field! They are the ultimate barometer of what makes a great camping dinner. This one disappeared in about 10 seconds!
As ever, amounts and cooking times are approximate, all depends on the size of your eggs, appetite and number of sausages you each fancy eating!
Keep reading for the rest of our Campfire Toad in the Hole and Onion Gravy recipe!
Ingredients:
Sausages (obsessed with Morrison's Truffle and Parmesan ones at Camping Scamping HQ!)
Eggs - 4 should be enough for a decent amount of batter
Plain flour
Milk
Salt and pepper
Onion, sliced
Butter
Olive oil
Beef gravy
Method:
Make the batter as described above, add salt and pepper and put to one side.
Brown the sausages and then place into hot oil in the Dutch oven.
Pour in the batter and cook for about 30 minutes.
Meanwhile, make the onion gravy. Melt the butter and add the sliced onions.
Cook slowly until softened and beginning to caramelise.
Add boiling water and gravy browning until the thickness you like.
Once your Yorkshire pudding has risen, is fluffy and crispy remove from the fire. Cut it up and serve lashing of your glorious onion gravy!!
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