Toad in the Hole

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Ingredients (serves 6)

18 sausages of your choice
100 g Plain flour
250 ml Milk or milk and water
1 Egg
25 g Dripping
Pinch of salt

Preparation

• Select an appropriate cooking dish to part cook the sausages in. The dish should also be large enough to accommodate the pudding batter.
• Prepare the Yorkshire pudding batter as detailed below and allow to rest in the fridge.
• Part cook the sausages and then raise the oven temperature to 230 to 250 degrees C.
• When the oil is smoking hot, pour over the batter and cook until fully risen and golden brown.

Method

• Sieve flour and salt into a basin; make a well in the centre.
• Break in the egg, add half the liquid and whisk to a smooth mixture, gradually adding the rest of the liquid and allow to rest.
• The trick to getting the pudding to rise are to ensure the fat is smoking hot and that can only be achieved if the oven is at a temperature of 230 to 250 degrees C. Also, hold back a small amount of the liquid and chill it to almost freezing point, then quickly whisking into the batter immediately before pouring over the half cooked sausages. This has the effect of causing an immediate rising action in the batter because of the vast temperature differences involved.

Try serving with mashed potatoes, seasonal vegetables and good gravy. Alternatively, one could utilise some sweet potatoes and swede mashed together.

If you liked this recipe then why not try some of the others available on this site.