This week, Roy decided he wanted to create a recipe which some of his friends have been curious about. A number of his friends have been reading old, English childrens books, and a recipe which features regularly is apparently Toad in the Hole. Roys friends had no idea what this could be, but were curious and wondered if Roy could help. Roy not only knew what this recipe is, but actually has a number of old cookbooks which feature it, and was happy to lend a hand. So this week, Roy Creates Classic Toad In The Hole.
Note: traditionally you would use more batter and a lot more fat (or oil), but Roy has made a few adaptations to create a healthier toad in the hole.
You Will Need:
- Thick beef sausages (Roy used 12 sausages in his)
- Olive oil
- ¾ of a cup of plain flour
- ½ a teaspoon of salt
- 1 and ¼ cups of milk
- 2 eggs
- 1 teaspoon of mixed herbs
- Gravy of your choice to serve. Roy served his with old fashioned brown onion gravy, but you can use your favourite – or even tomato sauce!
Method:
- Preheat the oven to 200 degrees celcius
- In a large baking dish, cook the sausages in a little olive oil, pricking them half way through cooking to let the juices escape
- When the sausages are nearly cooked, check to see whether there is a fine layer of fat or oil on the bottom of the pan. If there isn’t, add a bit more oil to the pan and return the sausages to the oven.
- Use the time while the sausages are cooking to make your batter.
- Mix together the flour and salt
- In another bowl, whisk together the eggs, milk and mixed herbs
- Add the wet ingredients to the flour and whisk until you have a smooth batter. You do not want any lumps!
- Remove the sausages from the oven and immediately pour the batter over. You want the batter to flow around the sausages so that they are partly hidden in the batter mix.
- Put the pudding back into the oven for approximately 35 to 40 minutes or until the batter is crisp on the top and sides and cooked in the middle.
- Serve with gravy of your choice and vegetables.
- Enjoy