2013-03-18
Toad in the Hole
Ingredients
- 6 pork sausages or 10 small Iitaian sausages
- 2 eggs
- 300 ml milk
- Pinch of salt
- 125 gms plain white flour
- 3 tbls lard or dripping
- Onion Gravy
- 2 onions, finely sliced
- 2 tbls butter
- 1 tsp balsamic vinegar
- 1 tsp sugar
- 3 cups beef stock
- Salt and pepper
- 4 tsp cornflour
- 2 tbls cold water
- Servings : 4
- Prep Time : 40 mins
- Cooking Time : 25 mins
- Temperature : 220 °C
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Method
- Whisk the eggs and milk together.
- Add the salt and then beat in the flour and leave to stand for 30 minutes.
- Put the dripping in a small roasting tin / oven proof dish and place into a preheated oven at 220 °C.
- Once the lard / dripping is very hot add the sausages and leave to cook for 10 minutes until they have a good colour to them.
- Add the batter and cook for 25 minutes until puffed and golden. Don't open the oven door.
- To make the gravy, melt the butter in a saucepan and then add the onions, cover and cook for 5 minutes on a low heat.
- Add the balsamic vinegar and sugar, cover and cook for a further 5 minutes.
- Add the stock and salt and pepper and cook on a high heat for 10 minutes.
- Mix the cornflour and water together and add to the gravy and cook for a further 5 minutes until it thickens up. Keep stirring or it will go lumpy.
This recipe came from my mum who truly makes the best Toad in the Hole ever. We used to have this regularly as children and I still love it now.
Recipe Category: Mains & Sides
