Toad In The Hole
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Ingredients 115g/4oz plain flour large pinch of salt freshly ground black pepper 4 large free-range eggs 300ml/½ pint milk 2 tbsp/30g fresh thyme leaves 8 good quality pork, beef or vegetarian sausages 2 tbsp/30g Dijon mustard 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians knob of butter , to serve
Toad in the hole is classic comfort food at its best. Serve with plenty of gravy and simple steamed vegetables.
To make the batter, sift the flour into a large bowl. Add the salt and pepper.
Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
Preheat the oven to 200C/400F/Gas 6.
Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
Serve seasoned with black pepper and a large knob of butter.
If you're making this recipe for vegetarians, make sure you use vegetable fat or butter and vegetarian sausages.
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“An all-time British classic – Toad in the hole with perfect gravy makes a knockout meal. ”
Pork Dinner Party Father's day St. George's Day Sunday lunch Bonfire night recipes
Calories
677
34%
Fat
44.3g
63%
Saturates
17.3g
87%
Sugars
17.5g
19%
Salt
2.3g
38%
Protein
27.6g
55%
Carbs
44.1g
17%
Fibre
3.6g
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sunflower oil
8 higher-welfare sausages
4 sprigs of fresh rosemary
2 large red onions
2 cloves of garlic
2 knobs of unsalted butter
6 tablespoons balsamic vinegar
1 level tablespoon vegetable stock powder or 1 organic vegetable stock cube
BATTER
285 ml milk
115 g plain flour
3 large free-range eggs
Whisk the batter ingredients together with a pinch of sea salt, and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin – the thinner the better – as we need to get the oil smoking hot. Put 2 tablespoons of sunflower oil into a baking tin, then place on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add the sausages – keep an eye on them and allow them to colour until lightly golden. At this point, take the tin out of the oven, being very careful, and pour the batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp. For the onion gravy, peel and finely slice the onions and garlic, then simply fry off in the butter on a medium heat for about 5 minutes, or until they go sweet and translucent. You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half. At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy. Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!
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Toad In The Hole
