Toad in the Hole

Toad in the Hole

Sausages cooked in a giant yorkshire pudding are the core of this classic British dish.

Smother it with some onion gravy and get ready to tuck in.

Ingredients

  • 115g/4oz plain flour
  • large pinch of salt
  • freshly ground black pepper
  • 4 large free-range eggs
  • 300ml/½ pint milk
  • 2 tbsp/30g fresh thyme leaves
  • 8 good quality sausages
  • 2 tbsp/30g Dijon mustard
  • 2 tbsp/30g of beef dripping
  • knob of butter, to serve

Directions

  • To make the batter, sift the flour into a large bowl. Add the salt and pepper.

  • Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.

  • Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.

  • Preheat the oven to 200C/400F/Gas 6.

  • Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. Turn off the heat and brush the sausages with the mustard. Set aside.

  • Place the dripping into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.

  • Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.

  • Serve seasoned with black pepper and a large knob of butter.

Toad in the Hole

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