Ingredients
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12 pack Chipolata
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225 g Plain Flour
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4 Egg
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250 ml Milk
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1 tbsp Vegetable Oil
Directions
So toad-in-the-hole is one of those dishes that my friends from abroad ask, ‘But why is it called that?’ Well apparently the sausages sticking out the top look a bit like toads in a pond…not convinced, or maybe it is because not very good meat was referred to as ‘toad’ in the olden days. To be honest we do seem to go for bizarre names for our national treasurers: bubble and squeak, jam roly poly, dead man’s leg, spotted dick – just to name a few!
Back to toad-in-the-hole, the staple of every school dining room and known throughout the land as a fantastic winter warmer. Every family has their own recipe, but what is important is to use good quality sausages and make an excellent Yorkshire pudding batter, keep the oven hot and don’t open the door too early.
Serve warm with mash and onion gravy and maybe a pint of ale.
Steps
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1
Done
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Preheat the oven to 200 degrees C /gas mark 6. |
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2
Done
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Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven. |
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3
Done
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Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper. (I use a blender for this.) |
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4
Done
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Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Don't worry if the underside seems slightly soft, as this is normal. |
