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Toad in the Hole
- 12 pork sausages, about 2oz each
- 1 proper, imperial pint (20 fl.oz) milk
- 8 oz plain flour
- 2 eggs (European size 3 or equivalent) I use large
- salt
- oil or lard for roasting
- Blend together the milk, flour, eggs and salt to make a batter. If possible, let this stand for half an hour or so before continuing.
Preheat the oven to 220 degrees C (425 degrees F, gas mark 8). Lay the
sausages in a large oblong roasting tin, oiled if not non-stick, and
cook in the oven until they have produced a thin layer of fat - about 10 minutes. (If the sausages are very lean, you may need to add a little oil or lard to help them along.)
- When the fat in the tin is very hot, remove the tin from the oven and
pour the batter BETWEEN the sausages,
taking care not to cover them completely. Return the tin to the top
shelf of the oven and cook for a further 20 to 40 minutes (this will
depend on the depth of the batter in your tin), until the batter is
risen and deep golden-brown on top and is beginning to shrink from the
sides of the tin. Serve immediately, with mashed potatoes or mashed turnips and baked
beans.
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