Toad in the Hole
Over a year ago
9,871 views
Ingredients
- 1lb Good quality pork sausages
- 1 Egg
- 4oz Self raising flour
- Pinch Salt
- Pinch Finely powdered sage
- ½ pint Milk
- 4tbs Dripping
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries.A full bodied wine with ripe fruit.
Description
My mum and dad used to make toad in the hole as a special dish when me and my brother were little.
Method
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1
Sift flour, salt and sage together, break in the egg, and gradually stir in the milk. When the batter is smooth and creamy, stand aside for at least an hour.
Prick the sausages all over and grill them lightly to give them a pleasant savoury taste and ensure that they will be well cooked in the batter.
Put about 4 tablespoonfuls of dripping into a Yorkshire pudding dish or small baking tin, and heat it until it splutters. At once stir in 1 tablespoonful of the hot fat into the batter.
Quickly arrange the sausages in the tin with the rest of the fat, and pour in the batter. This must all be done very quickly, because the batter must get into the fat while it is hot enough to crimp it round the edge of the tin as soon as it is poured in.
Put the tin back into the hot oven near the top and bake for 30-35 minutes at gas mark 7 or 450 degrees F.
Race the dish to the table immediately it is taken from the oven, while it is puffy and crisp; cut out each sausage in a frame of batter.
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