Toad in the hole. Did I do it wrong?

[BintuBombatu]

I’m not British, nor do I live in the UK, but I love making Yorkshire puddings. Tonight, I had some decent sausages that needed to be used up so figured I’d try road in the hole.

Bear in mind, I’ve never seen or tasted one before.

It came out looking pretty good and tasted really nice, but I don’t know if I got the texture right. I was expecting crispy Yorkshire pudding sound the sausages, but instead the batter towards the middle kind of turned into a set savoury almost custard. A bit like clafoutis, but not sweet. It was cooked through so not raw or liquidy.
The sides were crisper, and more like yorkies.

It was delicious, but just wondering if I did it wrong or is the batter meant to be less solid in the middle?

This is 100% correct! Traditionally Yorkshire pudding was served first, to fill people up- men, really - before the meat was served. Lots of cultures have ways of doing this eg starting with bread and soup.

Anyway, meat has to rest when it comes out of the oven, to allow the juices to spread out back to the surface. So the hot meat tin comes out of the oven, the meat is taken out of the tin and you put the meat tin back in the oven for a couple of minutes, with the fat and juices still in it. Then take it out, pour the batter in and put it straight back into the oven.

Individual Yorkshire puddings are a catering invention