Another sock, this time with a rather silly name. When I was trying to decide what to name this sock, I was thinking of holes, and, quite naturally for me, holes led to “Toad in the Hole” one of my favorite things to eat. The food is yorkshire puddings with sausages baked in them, covered in thick onion gravy. The sock is a simple lacy wonder done in STR Pondscum – quite an appropriate yarn, I thought. The photo below is close up detail of the sock – but don’t judge me too harshly, it isn’t blocked yet!
The sock was originally done in ShiBui, which took two skeins but it only needs one STR medium weight.
The pattern should be available here for download by next weekend if the paypal gremlins cut me some slack
My Yorkshire Pudding recipe
- (Heat the oven to about 400 degrees)
- Large rectangular roasting pan
- Six or 8 good quality pork sausages
- Lard or veg oil
- 4 or 5 large heaped desert spoons of plain flour
- 3 large eggs
- a generous pinch of salt
- cold water
Mix the flour and salt, add the eggs and a splash of milk and mix rapidly in one direction only until smooth. Add more milk and water (about 50/50) until it’s the consistency of good heavy cream, being sure to beat only in one direction (you’ll beat all the air out otherwise)
Set aside to rest.
Stab the sausages and place in pan along with enough lard or oil to cover the base of the pan. Slap them in the oven until fully cooked, turning as needed. Give the pudding batter one last beat then pour over the sausages and the bottom of the pan. Stick the pan back in the oven and leave it alone until it’s risen and a lovely dark brown color. Resist the temptation to keep opening the oven door – your puddings’ll go flat (as a pancake – lol) if cold air get on them.
Cut into portions, cover in thick onion gravy and enjoy