I was screaming at the computer screen....NO don't put oil in the batter mix 🤣😂🤣😂

Respect the yorkie puddin. Gravy is not a serving suggestion, it's a MUST with yorkshire pudding. EDIT; SYRUP, nooo??!! This is a dinner dish served with beef gravy, mashed, boiled or roasted potatoes and veg. It's not a breakfast or a sweet anything.

Serving Toad in the Hole without gravy? Whoever told you that was acceptable is not from the United Kingdom.

Every British person screaming NOOOO, as he puts the oil in with the the mix 🙀😹💜

I usually cook the sausage in the oven in the oil pan and then pour the batter over it once the sausages are nearly done, the pan and oil nead to be really hot to make the yorkshire pudding rise properly.

only an American would suggest eating toad in the hole for breakfast with syrup 😂😂🤣🤣🤣

I was a chef for 20 years. One of the secrets I was told was the oil has to be extremely hot, to the point where it's smoking (heating under the grill is best) then add the batter to the oil. Obviously it goes without saying you have to be extremely careful and watch it constantly as you are heating the oil cuz the last thing you want is for the oil to catch fire! Another hints I was told was to make the batter well in advance. We used to make it the night before we intended to use the batter and leave it at room temperature overnight. If you make it correctly, the Yorkshire pudding should be quite light and fluffy and not solid. Also, you really should have it with gravy or onion gravy, preferably with nice buttery, creamy mashed potato, season with salt and pepper and served with garden peas. And I would suggest using real butter, not that American artificial rubbish. Real butter cannot be spread from the fridge

“Beat it like it’s a stepchild “ had me rolling 🤣

Coming from a Yorkshire man and as others have said, smoking hot oil (or dripping if you wanna go to the next level with your Yorkies) is needed and the batter has to rest at room temp before adding (about an hour for the bubbles to come to the top). Be quick to add the batter to the hot oil / fat and straight back into the oven. If you want, you can add small pieces of onion and mixed herbs to the batter to make "mucky puddings". An easier way to make the batter is to measure out 4 eggs (can be a glass, jug or whatever you have to hand as long as you can see the level) and then use the same amount of flour and milk with salt and pepper added to taste.

Toad in the hole: *A ONE DISH MEAL.* The sausages are cooked ‘ in the oven in the dish that’s heating up for around 20 mins, THEN you add the batter. Oh, it didn’t rise because of the oil in the batter 😊

As a brit who has cooked this dish. Many times. Some golden rules cooking Yorkshire pudding. First use Plain Flour. Sounds counter intuitive. Plenty of white pepper in the mix. Best rising agent. Whisk your batter mix. To get air into the mixture. Only cook the sausages hakf way around. So the uncooked side faces up. You dont burn the sausages in the oven . The most important tip. Cannot stress this enough. Your oil in the pan. Idealy should be nearly smoking hot. Dush out of the oven. Ingredients in as quick as possible. Back in the oven. You should hear a good sizzle when you add the batter.its about retaining the heat. Your battervwhen cooked should be light, crispy and golden brown. Do not open the oven door as the dish is cooking.. i love this dish. Hope this helps. P.s. in yorkshire can be served as a sweet as well. With ice cream or jam. So your call about Maple syrup is spot on. Enjoy 😂😂😂😂

My grandmother (I’m a pensioner myself now) used to beat just one egg (5??!!) into half a pint of half water/half milk and gradually add it to 8 ounces (one cup) of AP flour, salt and pepper all mixed together in a pint jug. She would make it in advance and stick the jug in the fridge to get really cold, just giving it a good stir before pouring it into the dish, but it’s not strictly necessary, especially if you’ve been out at work all day. The thicker and richer you make the batter (5 eggs - and a bit more flour!! 😮) the less it will rise so don’t worry about it looking a bit thinner than you expected. It’s not meant to be as thick as pancake or waffle batter. If you’ve got a metal dish to cook it in you would also get a much lighter result because it will get hotter than a glass dish. Put the sausages with a little oil or meat dripping in the dish then pop them in the oven to start cooking while you’re mixing up the batter. They don’t need to be fully cooked when you pour on the batter. The oil, or preferably meat dripping, should be so hot it smokes so that the cold batter hitting it will immediately sizzle and puff up before it even gets back into the oven. Glad you had a go and enjoyed the flavour, but proper Yorkshire pudding should be more like an éclair in texture than a pancake. I recommend you have another run at it and use the 25 minutes cooking time to make the onion gravy on the top of the stove. You’ll be really glad you did. 😊❤

3 eggs, 150g plain flour, 150 mls milk, part fry sausages, place sausages in pan with oil which was preheated, put in oven for 5 mins, take out add the batter mix and back in the oven. Bake until batter has risen and golden brown, key ingredient is plain flour. It is most effective if the batter mix is made for at least 1 hour before baking.

The oil goes in the dish not the mix. Also use a metal deep roasting dish not a glass one then it will rise more.

I really hope you do a follow up video to this showing the improvements you have made from following every ones suggestions

Watching JT cook is like watching a child 😂😂😂 in a good way, bless him 😂

Really good first attempt guys, but there are golden rules to remember next time, that'll make it even easier and make your sausages taste better too: Firstly, pre-heat that oven - as high as it goes, then Put the oil into the oven dish, and heat it in the oven, until it's really hot. Meanwhile, prepare the Yorkshire Pudding by putting all the dry ingredients in your bowl first, then add the milk and eggs AND NO OIL - just a little bit at a time as you stir it all in, making a medium consistency batter. If it feels too tick, add a little water - but you may not have to. Then add your uncooked sausages to it - they will cook in the oil; and after a few minutes, add your batter mix and leave in the oven for about 25 minutes, by which time the batter will have risen about four-fold - at least arond the edges. Prepare your gravy while it's still in the oven. Red Onions will add some sweetness... When you remove it from the oven, the batter should have an almost crisp, shiny appearance, and the sausages (which are the 'toads') are literally at the bottom of holes in the Yorkshire Pudding! It can be difficult to get it right - very often the pudding doesn't rise that much in the middle, but practice makes perfect! So yes, do it again this way and you'll both see and taste the difference!

New breakfast? Don't think I've ever heard toad in the hole been a breakfast dish before.

When making Toad in the hole, I never cook the sausages before adding to the batter mix, as they will cook with the Yorkshire Pudding. I use a metal cooking tin for both Yorkshire Pudding and toad in the hole. I have added my family recipe with this comment. Hope this helps! I like to serve mashed potatoes, gravy and any seasonal vegetables with it. Yorkshire Pudding Ingredients 100g/3½oz plain flour ¼ tsp salt 3 large free-range eggs 225ml/8fl oz milk 4 tbsp sunflower oil Method 1. Preheat the oven to 220C/200C Fan/Gas 7. 2. Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. 3. Whisk until smooth, then gradually add the remaining milk. 4. This can be done with a wooden spoon but is easier with an electric hand-held whisk. Pour the mixture into a jug. 5. Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin, or 3 tablespoons into a roasting tin. 6. Transfer to the oven for 5 minutes, or until the oil is piping hot. 7. Carefully remove from the oven and pour the batter equally between the holes or the tin. 8. Return the batter quickly to the oven and cook for 20-25 minutes (35 if making the Yorkshire pudding in the roasting tin), or until golden-brown and well-risen. Serve immediately.

140grams plain flower, 4 eggs, 200ml milk. Heat oil in the dish in oven while while cooking the sausages. Once sausages are cooked and piping hot put them in the oil and add the batter. Don't even take the dish out the oven and do it all at the oven. Cook for 20mins at 200°c. Sorry for no conversions lol

With all the sets of scales and measuring jugs you got, why didn't you just use a British recipe? 😁

Lol you don't eat toad in the hole for breakfast. It's best With mashed potatoes, veg and onion gravy. Looks good though, well done 👏

Aw, Anna’s musical interval was super cute!

Needs cold batter (dont add oil to batter!) Heat the oil in the oven first then QUICKLY add the batter & raw sausages to the dish putting it back in the oven FAST! Best ratio is 4 eggs, 200ml of milk & 140g of plain flour

Whoever told you not to bother with gravy is a nutcase. You should have left the mixture to rest for an hour or so at room temperature, and heated the dish up with oil in until it was smoking, then poured it in quick and put straight into the oven. The oil you added has ruined the mixture. It's supposed to rise and be light and crispy. It must be disgusting. Do it again, and do it right.

Definitely don't recognise "a cup of eggs" EVER being used in a recipe?????

There's a reason we call our sausages "bangers", if you are cooking them in a pan you need to first pierce the skin with a knife or fork to let the steam escape, that's why they were moving about, otherwise you risk them popping and shooting hot oil everywhere (you don't have to do this if you are cooking them in the oven). As others have said though, for toad in the hole you typically cook them in the same dish that you will use for the batter at the end. I'm surprised that it came out as well as it did with the oil fiasco, but for sure it didn't have the texture it was supposed to and was probably quite greasy. It's a very simple recipe (equal parts flour, milk and eggs) that is designed to make the meat go further rather than taste particularly good so the texture is important and the gravy is essential as that is where the flavour comes from. As a side note, the gravy you have in the US, the white sausage gravy, would probably taste amazing with yorkshire puddings if you want to make a US/UK fusion meal...

The golden rule for measurements is 8oz plain flour, 4 eggs and half a pint of milk! So 8 and half of 8 is 4, remember it that way. Put the flour in a bowl, add a generous pinch of salt, mix the half pint of milk with the 4 eggs then very slowly wisk into the flour until fully mixed,the batter should be thick and almost stick to the wisk, put in the fridge for 20-30mins. The oven should be on 210 Celsius or above, put a little more oil than you used in your attempt into the tray your going to use and cook the sausages about 60% through in the oven then add the batter (make sure to wisk the batter before you pour it in and get some air bubbles in, this will help it to rise properly) leave it in the oven (don't open the door this will stop it rising) until its risen, it will have risen at least double the hight of the dish, once it's risen remove from the oven ASAP otherwise it will start to sink once you turn the heat off! And yes it's a dinner not a breakfast dish, to be eaten with gravy, mash potato and veg.

The trick with Yorkshire puddings is NEVER open the oven during cooking... You really need a rich gravy as it's half the flavour... Try a nice spicy sausage too... The Yorkshire pudding should have risen more, and perhaps needed another 5-10 minutes cooking...

I used to be head chef at the Waldorf Hotel London and teach & examine chefs to rossette standard , solid 7 out of ten for first attempt. 1) no oil in batter , batter needs more air whisking more, 2) oil in oven needs to be hotter nearly smoking really hot... Good Effort though... 😁🇬🇧👏☮️❤️

3 or 4 eggs a cup of flour, cup of milk. Pinch of salt and splash of water. 30mins in a 200 degree oven perfect Yorkshire puds and gravy is a must

yorkshire pudding was originally used to wipe the gravy off the plate after dinner hence pudding. also it was poured into the hot fat in the bottom of the meat tray to cook while you eat dinner

Lol I was literally shouting NO NO NO and waving my hand at my computer screen when you added the oil to the batter mix

It is definitely better served with onion gravy.

If you want a sweet version you can use the same batter but add banana's instead of sausages, serve with custard instead of gravy. My nan wouldn't waste anything, if there was batter left over from making Yorkshires for a roast she'd add in raisins (or similar dried fruit), some mixed spice (varies by brand but usually some combination of nutmeg, cinnamon, ginger, cloves), a bit of sugar or syrup or treacle (molasses). Pour into small cake/muffin tins, then put those in the oven while we eat dinner. Pretty much whatever's in the cupboard to make use of the left over batter, the oven's already on, just a quick and easy dessert from what's laying around.

Well what can I say! To start with a proper Yorkshire pudding can be used as a savoury dish or a sweet dish, (my uncle told me he a proper Yorkshire man) the savoury option is either with roast beef with your gravy and the Yorkshire pudding (small cup cake size) the sweet version is cold Yorkshire pudding with a bit of jam or marmalade! You don't need to precook the sausages before you cook the whole thing, you can make your batter by using 3 eggs, splash of milk and water (total of around 1z/4 pint) salt and pepper and add your flour till you get the consistency of thick cream then poor over the sausages and cook for 20/25 min at 180/190 or until its golden brown! Some people (including me) put sliced onions into the batter before pouring over the (uncooked sausages) this adds extra flavour to the dish! And I know all this because I'm a retired chef! But up and down the UK everyone has their own version of toad in the hole! The best place to get all English recipes from is the BBC food website! Hope to see more recipes from you guys very soon!

I knew it was gonna be a bad Yorkshire when I saw how long the heated dish was left out of the oven to add the batter mix. Should only be out of the oven for seconds to keep the heat up! (Batter mix needed more air in it too!)

Watching him trying to chop through the Yorkshire Pudding with a fork, I was almost tempted to shout "don't you know what a knife is for" at the screen.....

chef here....when you added more flour that could have been a mistake, and you definatly dont need water, just equal parts egg, flour and milk made the same way you did and you will have epic fluffy yorkshires, add the batter to the pan when the oil is smoking hot, have your oven around 210c and make sure your batter is room temperature before you add it to the pan, dont refrigerate just before you use it, the cold batter to a hot pan shocks the mixture and can cause problems, also the cold batter knocks the heat out of the pan to it cooks less effectivly, when you add the better it should start bubbling away on the oil. yorkshire puddings arnt hard to make but they are quite technical for what they are , the egg white is what makes them rise so when you added extra flour you threw off the balance, if the mixture if too thick it resists to much and dosnt let the egg do its job good luck for next time :)

For a tray that size I would use 4 eggs, 2 cups of plain flour. 3 cups of milk and a pinch of salt ( No water) put the oil in the tray and get pipping hot before putting in the Yorkshire pudding mixture. The oil should sizzle when you put the mixture in the tray.

Definitely do again, without the oil in the batter! It's supposed to rise up forming big bubbles, which become crispy on the outside. Often, the sausages will sink into the batter, and then you will see the toads (sausages) in the holes (bubble holes).

cook the sausages in the oven to heat the dish then pour the pudding mix in quickly to preserve the heat eat with onion gravy, mash and mushy peas perfect.

Traditionally Yorkshire Pudding (without the sausages) was a starter. Designed to fill you up so you don't want so much meat in the main course. My grandmother (who actually lived in Yorkshire) served it that way. With thin onion gravy.

Eggs milk flour pepper whisk together to make a smooth sligjtly thick batter. The oil has to be sizzling hot before you add the batter and sausages.

Yorkshire Pudding used to be a traditional "meat extender". For when you had a large family to feed on a limited budget. It should be served with lashings of gravy.

Never used a 'cup' of eggs. You don't need oil in the batter mix only when heating the dish Heat your sausages in the oil prior to putting the batter in. Please don't have it for breakfast. It's a main meal served with onion gravy and vegetables of your choice. Please try it again with a decent recipe. Please, please don't add maple syrup 😮 Enjoy x

As a Yorkshire man that gave me anxiety 😂😂 the oil going in the batter and then how slow you were to put the batter in the hot oil 😂 but well done in your first attempt guys!

After youve taken note of all the other tips you can use the left over batter mix in the gravy, delicious. The pud should be at least 3 times taller. You need to keep it very hot all the time, no leaving the oven open until you think it's done. Enjoy.

Things I took from this video... JT..."Beat it like a stepchild." - Enters Anna with the guitar- Anna..."I enjoy the sausage" 😂

All us brits screaming nooooooooo don't add oil to the mix, lol try it again just use the sausages you like and get onion gravy.

In the UK we generally have two different types of Yorkie puddings. fluffy (made in a muffin tin like pan) or stodgy (like you've made here). My favourite is stodgy which as you said towards the end is also great with sweet toppings, my favourite is Raspberry Jam especially with the pudding warmed.

You can eat the Yorkshire with custard for a pudding , with some soft warmed fruits and icing sugar. Also use thinner sausages , don't put oil in your batter , and heat the vessel of choice for at least half an hour then put the oil in and heat again for at least 15 minutes then pour your batter in then your sausages, it helps to set the bottom of the hole if you do. Also fail safe recipe is 2 eggs , 8 tablespoons of flour , and 1/4 pint of milk , just give it a good whisk and leave for an hour on the worktop, (only put in the fridge if doing an over night batter ).... From a Yorkshire Lass who got it off her Yorkshire dad.... Enjoy guys .... Ps I love eating Yorkshires on their own as a snack, but the individual sizes only. Eat with Bisto gravy or onion gravy , whichever you like. With veg and mashed spuds too.... 😋😋😋😋 yummy

Next time dont open the oven at all untill the 25mins is up u need to just leave the oven door shut untill it is ready then it should rise up nice and fluffy

Toad and the hole is a dinner food not breakfast, it 100% needs gravy and no oil in your batter, but you did a good job for your 1st time. well done Anna you'll be a guitar pro in no time at all 🥰

When heating the oil add the sausages, it'll add flavour to the pudding mix. I also add sliced onion and sage to the batter mix. Definitely don't open the oven after you put it in, the cold air will stop it from rising.

Yeah, gravy with it, or tomatoe sauce, or mustard! yum! - Not syrup nooo!

I was litrally screaming noooooo at my phone when u put the oil in 😂😂😂

The more air you whisk into the pudding the fluffier it gets, and you need gravy.😉

Add some herbs or even spice to the batter mix. Yorkshire pudding is basically a batter but done in the oven. "Apple sauce goes amazing with pork, and sausages" especially if you use really good high in pork sausages, 70-90% pork.

Whisking the batter hard is so important as putting air in the mix helps the batter to rise

You guys are hilarious. It turned out better than I thought considering the oil in the batter. Whoever said you don't need to bother with the gravy was lying.

Also watch Gordon Ramsey cook, Toad ‘n’ the hole on KZfaq, give you a better idea 😄

Making a decent yorkshire pudding (The batter mix is essentially a Yorkshire pudding mix), is super hard. You need really hot oil and you can remove one egg yolk and replace it with an egg white to help it rise a bit.

3 large eggs 1 cup of all purpose floor 1 cup milk In the fridge 30 mins Put 8 sausages and oil in the pot 20 mins in the oven on high and Pour the mixture over cook till golden brown and knife comes out clean

It is usually served for either lunch or at tea/supper time with vegetables and onion gravy.

I don't think ive ever seen toad in the hole without mashed potato and gravy. It would just seem really dry. It does look super oily... oh, and good job anna! 😊😊 The sausages seem a little 'fatty' due to the popping. Get some HP on! My mum's recipe is toad in the hole, a bit more black pepper, roast potatoes with a teeny bit of brown sugar on top to make them crunchy, green veggies, chicken or onion gravy, and redcurrant jelly/sauce. Make sure they're lean sausages. NOOOOO to syrup!

As a chef of 30+ yrs the best Yorkshire Pudding recipe is equal quantity of eggs, flour and milk and seasoned to taste.

The oil doesn't go in the batter. But when Anna said that she'd eat it by itself and would prefer it sweeter, she's not totally wrong. My mum eats leftover Yorkshire pudding with jam spread on it.

If you guys ever use a British recipe you'll need a set of scales and a measuring jug, as we use weights for solids and liquid measures for fluids.

Just a little tip, the "Shire" in the likes of Yorkshire, Lancashire, Worcestershire etc is pronounced "Shuh"...so it's Yorkshuh not Shy-r if that makes sense

Try it without sausage but with Gooseberries or rhubarb , serve sprinkled with sugar whislt hot and the sugar will melt on the food ... delicious. My wifes mum called it rhubarb drop. Our eldest grandson will always ask my wife "Nan, when are you making Toad in the hole" and he is 30 years old .... bless.

Guys you used already cooked sausages!! Also in the UK we do not use cups as a measure. If it isn’t in either grams/ml or oz/floz it isn’t from here! Also… my best piece of advice, particularly following the oil shenanigans, read a recipe from the beginning to end before starting and don’t freestyle 😂🤦🏻‍♀️😂

When I was a kid sometimes my mum used to make this with lamb chops instead of sausages. Omg that is so good. She also made it with minced (ground) beef. Brown the mince with onions, put in the hot dish then pour the batter over and bake. Amazing. Also, you need the dish to be hot and oil smoking before you pour the batter in, the batter should sizzle as you pour it.

Loved the musical interlude, Anna, as we waited for the toads to be cooked in their holes! A fabulous first attempt even with all that oil that shouldn’t be there! Really love how your videos are evolving. You two are perfect for each other. Try an ‘Eton’s Mess’ next or a trifle! Yum!

Bread and Butter pudding. Thats one to look into with lashings of custard. Yum yum yum.

Fantastic Anna, you're through to next round

Your oven needed to be hotter and the fat in the dish hotter to get the Yorkshire pudding to rise and brown. It’s best served with roast potatoes or mash with veg and onion gravy, our good brown meaty gravy. It’s very good quick meal for families. The mixture you initially made is a batter, that we use for pancakes with syrup so you’re not far off. We do eat those minus the sausage though. I’m a traditional Yorkshire lass who has lived off Yorkshire puddings 😀

I was taught by my mum a long time ago, dont let the oil go cold. Leave it in the oven and pour the mix in from a jug at the oven door. If it is too cold it goes like cake or bread

As a Scot toad in the hole is sausage in pastry Cook them separately and add a gravy

i use lard instead of oil... someone used oil because it was easier... the old way is to use lard in the pan, a good smear of lard all around the pan works great, i dont pre cook the sausages either i just put em in the pan and pour the batter mix over the sausages and then into a preheated oven... the fat from the sausages also help cook the batter. all you need now with that is mixed boiled ved and mashed potato and onion gravy.

It's a simple recipe for a Yorkshire Pudding Batter Mix guys... Equal quantities of Milk... Flour... And Eggs... So 1 cup of Milk... 1 cup of Flour... 1 cup of Eggs... It's that simple guys.

Heat oven to 230C / fan 210C / gas 8. put iol in pan punt in oven mix 140 grams Plain flour · 4 eggs · 200 ml Milk · 1 pinch salt. pour in pan 30 mins in the oven perfect

Using a Splatter guard is a good idea when frying, I always use a pan lid myself.

Easiest way to make Yorkshire pudding mix is to get 3 cups equal size and fill one with milk, the other with flour and the last with eggs. Mix with salt and plenty pepper. Make sure when you mix it it has plenty little bubbles in the mix because that is what makes it rise. There is no need for water in the recipe. Perfect Yorkshire puddings every time.

I've only got as far as "cup of eggs" and I'm like "oh no, that's not a British recipe"! Maybe when you do cooking videos, search for "UK recipe" and make sure it's on a UK website, or get a recipe from one of your subscribers.

When we have leftover Yorkshire puds the are great with jam and a coffee my favourite is lemon and lime marmalade

oil goes in the pan, put the pan in the oven so the oil gets really hot, then add the sausages and the batter and cook until the batter rises. Have it with mash potatoes and veg - delicious!

I've never put oil in the batter though.

Good job Anna!! An admirable attempt JT! 🫢😆

Best served with green vegetables, mashed potato and onion gravy

It's a cold winter night evening meal for the family, with potato, vegetables and gravy unless you are weird and have it dry af

you should use lard and make sure its almost smoking when you put the batter in it will help it rise

You two crack me up ...best tip is read the recipe through till you understand ..heat oil in pan b4 you start yorkshire pudding ..too many eggs for a british yorkshire ..put flour salt etc in bowl drop beaten egg in the middle mix then slowly add the milk beating in in bits to beat lumps out ..brown sausages in the oil in the tin already in oven ..brown not fully cook as will continue to cook wen batter is added ..dont forget to add salt n pepper to flour first..hope this helps . .but find a good british yorkshire pudding recipe 😊

Yes there is definitely no oil in the Yorkshire pudding mix.. it goes in the bottom of the tray

You must use plain flower equal parts egg /milk /flower/ tablespoon of oil makes perfect batter mix for Yorkshire pudding 👌

Brit here…100% try “Delia Smith Toad and the hole” and “onion gravy” recipe you honestly can’t fail. You’ll get super risen fluffy pudding and I guess with American sausages being different to uk it’ll never taste exactly like the British version. But definitely gravy onion or regular is a must have. And my family’s tweet is to through in some chopped up leftover black pudding/haggis in with the sausages too but I know sooooo many people would say 🚫⛔️🙅‍♀️ to that 😂😂😂 but it’s honestly delish! In fact now I want that for my dinner!

From the UK here. Definitely don't add oil to the batter lol. I normally don't pre-cook the sausages, I throw them in the oven then add the batter. And the Onion gravy is a must. 😁

Fair play to you both having a go at it. It is easy to make but it also easy to get it wrong. You are not the first person to get a dense, flat Yorkshire pudding so don't let people put you down. A few tips... Never put oil in the batter. The oil in the dish must be so hot, it is smoking. That is the key to getting it to rise and be far less dense. Pour the batter ASAP and get it back in the oven quick. Don't allow the oil to cool (that is the key). Keep watching it and make sure you allow it to brown all over but don't let it burn. You will see a massive difference in taste when it rises correctly. A bit of salt will bring out the flavour too. The onion gravy is a must. No idea why someone would tell you different!

Essentially, all you have to remember is that the eggs are your only raising agent. However you choose to construct your pudding with that knowledge is entirely up to you....

You need roast onion gravy and creamy mash potatoes with it and the pudding needs heavy seasoning and a oxo cube through it and use Beef lard, not veg oil to cook it in. Also use just two eggs to make it lighter and cook it longer. 😁