Toad in the Hole
Two things make or break toad in the hole. The fat has to be smoking before the batter goes in, and the oven door stays closed until it is done. Mix the batter first and let it stand while the tin heats up, and it will rise higher.
Ingredients
- 6 - Pork Sausages
- 2 tbsp - Beef Dripping , heated until smoking
- 140 g - Plain Flour
- 4 - Egg
- 200 ml - Milk
- 1 - Onion , sliced, for the gravy
- 2 tbsp - Beef Gravy , granules, made up to 300ml
- 1 - Salt and Pepper , To taste
Cooking Method
- Heat the oven to 220C.
- Whisk the flour, eggs, milk and a pinch of salt into a smooth batter. Leave it to stand while the oven heats.
- Put the beef dripping into a roasting tin and heat it in the oven until it smokes.
- Add the sausages to the hot tin and return it to the oven for 5 minutes, turning them once, until browned on all sides.
- Pour the batter straight over the hot sausages and put the tin back in at once.
- Bake for 30 minutes, until the batter is tall, deep golden and crisp at the edges. Do not open the oven door while it cooks.
- Meanwhile, fry the sliced onion over a low heat until soft and brown, then stir in the gravy granules and water and simmer to thicken.
- Cut into squares and serve with the onion gravy poured over.
Order Ingredients
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