Toad in the Hole

Added on Tue Oct 23 2007

Views 1207

" Traditional British dish comprising of sausages in Yorkshire pudding batter. Use the best sausages. Serve with mash, onion gravy or baked beans. "

The Basics

Dish: Main Course
cuisine: English
Serves: 4
Prep Time: 0hrs 15 mins
Cooking Time: 0hrs 25 mins

Ingredients

300ml liquid water milk beer or a combination
125g plain flour
½ teaspoon salt
2 large eggs (free range preferable)
ground black pepper
450g (6-8) sausages of your choice
2 tablespoons lard or cooking oil

Method

The basic recipe can be enhanced in a number of ways by adding more ingredients to the batter mix. Ideas include fresh herbs, onions (either raw or lightly cooked first) or bacon.

Mix the flour and salt in a large bowl. Make a hollow in the centre and add the eggs.
Mix whilst gradually adding the liquid. Use a whisk to beat out any lumps of flour.
Leave the batter to stand.
Heat the oven to 220 degrees (gas mark 7).
Heat the lard or cooking oil in a high sided roasting tin, add the sausages and cook for 10 minutes.
Place the roasting tin over a high flame until the fat smokes (the pan and oil must be very hot), pour in the batter and return to the oven (be careful because the oil can splash).
Bake for 25 - 30 minutes and serve.

Suggested Sausages:
Any robust British classic, Lincolnshire and Cumberland are both excellent. Try it with home made sausages or meatballs