Toad in the hole is that British classic that everyone seems to like, and thankfully it's really quick (& really simple) to make, and with very few ingredients. Personally I can eat toad in the hole any time of the night or day to be honest; whether it's brunch, lunch, dinner or supper (and on occasion, breakfast, but that's a whole other story). This is comfort food at its best...
Ingredients
- 8 pork sausages (ideally Lincolnshire)
- 125g / 4½ oz plain flour
- 150ml / 5fl oz milk mixed with 150ml / 5fl oz water
- 2 fresh free-range eggs
- 1-2 tbps wholegrain mustard
- Salt
- Freshly ground black pepper
- 2-3 tbsp oil (or ideally lard)
Method
- Pre-heat the oven to 220C (fan 200C) / 425F / gas mark 7
- Put the oil (or lard) into a roasting tin and place in the oven to heat up.
- For the batter, whisk together the flour, milk & water, eggs, mustard, salt & pepper until smooth and aerated, with no lumps. Leave to rest for 10-15 minutes
- When the fat is smoking, carefully pour in the batter mixture (stand back, it may spit), then arrange the sausages in the batter with an even space around each one.
- Place the tin back in the oven and cook for 25 - 30 minutes, or until the Yorkshire pudding has risen well and the sausages look cooked through (NOTE: Don't keep opening the oven door to check the progress as this will cause the oven to cool down and your pudding won't rise).
- Serve with around half a ton of mash & 2 or 3 gallons of onion gravy :o)
Serves 4.
