Wednesday, 21 April 2010

Toad-in-the-Hole


One of Mr M's favourite ever dinners, you just can't beat a plate full of Toad-in-the-Hole can you? Is there anything more English than sausages in Yorkshire pudding? Apparently nobody really knows where the name "Toad-in-the-Hole" came from apart from it originates from the 1700's.

There's not a whole lot to say about it, it's very easy to make and extremely filling. It's a staple in our house especially as it's perfect for the whole family and it is always, always served with peas and mashed potatoes.


Toad-in-the-Hole

Ingredients

8 sausages

2 onions, cut into wedges

2 tbsp olive oil

150g plain flour

2 tsp English mustard powder

2 eggs

300ml milk


Method


Heat the oven to 200C/gas mark 6.

Put the sausages and onion wedges in an ovenproof baking dish and drizzle over the olive oil. Season are required, then cook for 20 minutes until everything is slightly browned.

While the sausages are cooking starting making the batter. Put the flour and mustard powder into a bowl and season. Gradually whisk in the eggs and milk to make the batter, whisking until smooth.

Pour the batter into the hot dish with the sausages then cook for another 30-40 minutes until crisp and golden.

Two things I would mention. Firstly, it's always worth spending a little extra money and buying the best quality sausages you can afford - less fat and more taste. Secondly, if I have any around I occasionally add a bit of fresh Thyme to the batter for a bit of extra flavour.

love & kisses
Mrs M x

1 comment:

  1. I do like Toad in the Hole but it doesn't get made much in our house thanks to mr k's aversion to wheat... he'll eat sausages these days but batter would be a step too far. Ha, men!

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