Archive for December 4, 2007

How to make Toad In The Hole

Toad in The Hole (serves 4)

  • 8 sausages (or 4 large ones)
  • Mustard
  • 4 tablespoons of beef dripping OR lard
  • 115g / 4oz plain flour
  • Large pinch of salt
  • 4 free range eggs
  • 300ml / half a pint milk
  • 2 tablespoons of fresh thyme leaves / sprinkle of mixed herbs
  • Small tablespoon of freshly ground black pepper
  1. To make the batter, sift the flour and salt into a large bowl. Make a well in the center and break in the eggs. Gradually beat the eggs into the flour using an electric mixer and slowly add the milk until the batter is thick enough to coat the mixer’s blades. Stir in the thyme and season with black pepper. Cover and leave to stand for 30 minutes.
  2. Preheat the oven to 220c / 425f / Gas 7.
  3. Cook the sausages a large frying pan over a medium heat until golden brown all over (not completely cooked though otherwise they will burn). Remove the sausages from the pan, brush with the mustard (not too much otherwise it will burn on the sausages) and set aside.
  4. Put the dripping into the roasting dish and place in the oven for 5 minutes or until the dripping is hot and almost smoking.
  5. For this bit, you have to be quick; add the sausages to the hot roasting tin and pour in the batter. Immediately return the roasting tin to the oven and bake for 35-40 minutes until well risen and golden. If the batter is becoming too brown on the outside reduce the oven to 190°C / 375°F / Gas Mark 5.
  6. To serve, place a portion of toad in the hole on a plate and serve immediately.