A Traditional Toad In The Hole Recipe
Toad In The Hole Recipe with Herby Sausages, Yorkshire Pudding & Dripping.
INGREDIENTS
2 Eggs
4 oz (125g) Plain Flour
1/4 Pint (150ml) Milk
1/4 Pint (150ml) Cold Water
Salt & Pepper
6 Good Quality Herby Sausages of your choosing
2 tbsp Lard or Dripping or Cooking Oil*
METHOD
On a low heat cook the Sausages in a frying pan on all sides until nicely browned and sticky. Do not prick the skins! Allow to cool. **
Using a food processor or electric hand whisk blend the eggs, milk, water, flour with the salt & pepper together until smooth.
(If you don't have a blender then these instructions should help avoid lumpiness : crack open the eggs into a cup and mix well. Add the milk and water together in a jug. Sieve the flour into a large bowl and season with a sprinkling of salt & pepper. Pour the eggs into this and stir together well with a fork. Gradually pour in the milk and water and stir until you have a stiff batter. Beat or whisk well until you have no lumps.)
Either way, allow to rest for half an hour.
Slip the lard or oil into a deep sided baking tin and place just this in the oven. Allow to heat up until visible smoking. Quickly, but carefully, take out and rest on the top of the oven. Pour in the Batter mixture. Then add the Sausages, parallel to each other, the length of the tin. Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy. Serve with a Gravy of your choosing.
Serves 2 or 3 as a Main Meal.
NOTES
* Not the healthiest of ingredients, but lard does have a higher smoking point than vegetable oil. This is important if you want a successful puffed up crispy Yorkshire Pudding. The hotter the fat is when the batter first hits it the better the end result. Once in a while won't hurt, but alternatively use vegetable, groundnut or sunflower oil, but not olive.
** The lower the heat and longer you cook any Sausages - say for around 40 minutes on a really low flame - the tastier and succulent they will be!
Batter Based on the recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).