Black pudding toad in the hole

SERVES 6 (MAKES 12) // PREP TIME 25 MINS // COOK 20 MINS (PLUS RESTING)

“Black pudding is the working-class luxury of British cooking and has recipes dating back centuries,” says Hill. “It’s custard-like texture makes it an ideal partner for the Yorkies. This rendition of toad in the hole is the perfect starter for a winter supper.” Start this recipe a day ahead so the batter is well rested.

1 golden shallot,

finely chopped

2 tbsp malt vinegar

3 black puddings (200gm each), each cut into 4 equal lengths (see note)

500 ml (2 cups) beef gravy,

preferably homemade

150 gm beef dripping, melted, plus extra to serve

Fresh horseradish (see note), grated, to serve YORKSHIRE PUDDING

300 ml whole eggs

(approx 6 eggs)

130 gm plain flour

300 ml milk

HORSERADISH CREAM

50 gm Tracklements Horseradish relish (see note) 200 gm sour cream 1 tbsp milk 1 tbsp olive oil 1 For the pudding batter, whisk eggs thoroughly. Place flour in a bowl and make a well in the centre. Add eggs and whisk, gradually adding milk while whisking to ensure there are no lumps. Pour batter through a fine-meshed sieve into a bowl, then cover and refrigerate overnight. The next day, remove from the fridge at least 1 hour before using. Add 1 tsp fine salt and whisk to combine.

2 For horseradish cream, whisk horseradish relish, sour cream, milk and oil in a bowl. Season well with salt and pepper. It should be thick and runny. Refrigerate until required. 3 Preheat oven to 220°C. Combine shallot and vinegar with a pinch of salt in a small bowl and set aside to pickle.

4 Place a non-stick frying pan over medium heat and cook blood puddings, in batches, on both cut sides until sealed (1 minute). Set aside.

5 Place gravy in a saucepan over medium heat. Add pickled shallot with its liquid and 2 tbsp dripping, and season with pepper. Bring to a simmer, then set aside. Keep warm.

6 Place a 12-hole ½-cup capacity muffin tin on a large baking tray and preheat in the oven (10 minutes). Remove tin and divide remaining dripping among muffin holes. Return to oven until hot (5 minutes).

7 Working quickly, pour pudding batter into muffin holes, keeping the stream of batter as central as possible. Place a piece of black pudding in the centre of each filled hole, then bake until puddings are golden brown and at least tripled in size (15 minutes). Keep oven door closed while they are baking to ensure they puff up.

8 Remove tin from the oven, brush puddings with extra dripping and top with grated horseradish. Serve immediately with a jug of gravy and horseradish cream.

Note Black pudding is available from select butchers. Fresh horseradish is available from select greengrocers and farmers’ markets in winter. The Tracklements range is available from simonjohnson.com