As you will have previously read about my failings with a Yorkshire Pudding you can imagine that Toad in the Hole didn’t start out much better. However Grandad Moss’ Yorkshire Pudding batter works equally well for Toad in the Hole.
Toad in the Hole (serves 3-4)
110g plain flour
2 large eggs
280ml milk
pinch of salt
lard
6-8 good quality sausages
Sieve flour & salt into a medium bowl
Add both eggs and a splash of milk
Beat into a smooth paste
Slowly add the rest of the milk and whisk vigorously
Leave to rest at room temperature for about an hour
Pre heat a fan oven to 190c
In a deep metal baking tray – I use a metal lasagne tray put a large knob of lard.
Put the tray in the preheated oven for 10-15 minutes to melt the lard.
Then lay the sausages on the hot lard and cook for a further 10 minutes.
Take out of the oven, put on the hob top, turn on the heat underneath and heat until the lard smokes.
Whilst the lard is heating up on the hob whisk the batter until it is frothy
Turn off the heat and pour batter evenly into the tray, try not to cover the sausages.
Put in the oven and cook for 35-40 minutes.
For this recipe I used the Broon Ale Geordie Banger which was delicious with some thick rich gravy poured over the top. My favourite accompaniment with Toad in the Hole are some steamed carrots and broccoli with lashings of gravy. It’s maybe personal thing not to serve Toad in the Hole with any potatoes but the Yorkshire Puddings makes up for them.
As with the Yorkshire Pudding recipe the key is to have the fat smoking, the oven hot and the batter at room temperature.