TOAD IN THE HOLE

If you haven’t the pleasure of this dish before then you have to give it a go! It has all the elements of satisfaction - juicy sausages encased in crisp, puffy yorkshire pudding and baked together.  It does however need a good gravy to go with it and perhaps some hot english mustard!

Serves 4

ingredients

8 good quality pork sausages

2 onions, sliced

1 tsp rosemary leaves, finely chopped

75g plain white flour

1 egg

75 ml milk

55ml water

40g lard (or 3 Tbsp plain oil)

Salt and cracked pepper

Good quality gravy to serve

Method

Preheat the oven to 225C

Place the lard or oil in a deep sided oven dish and add the sausages and onions.  Place in the top half of the oven. Cook the sausages and onions until golden. (8 mins). Do remember the oven is very hot.

In a large bowl add the sifted flour, make a well and add the egg, milk and water. Using either an electric mixer or whisk mix until a lump-free batter forms.

Season with salt and cracked pepper and rosemary.

Carefully remove the sausages from the oven, put directly onto the stove top and keep hot. This is very important as it must not cool down!

Pour over the yorkshire pudding batter and return immediately back into the oven.

Cook until the batter is golden, high and puffy (15-20 minutes).

Eat immediately drowned in gravy.