For an easy supper try this toad in the hole recipe, an old family favourite that can be made within an hour. Use a large oblong roasting tin or for individual toads a muffin tin is perfect. To ensure the perfect taste and for best results use some good quality pork sausages. Served with tasty onion gravy.
- 8 good quality pork sausages
For The batter:
- 200ml semi-skimmed milk
- 150g plain flour
- 1 pinch salt
- 3 eggs
For the onion gravy:
- a knob of butter
- 2 large red onions sliced
- 2 garlic cloves finely sliced
- 2 tsp brown sugar
- 6 tbsp balsamic vinegar
- 1 vegetable stock cube
- First, start by placing the shelf in the middle of the oven, removing the top shelf and put the oven on at 250ºC, 475ºF, or gas 9. You need a good size deep, oblong roasting tin for this dish.
- Make the batter as though you are making a Yorkshire pudding mix.
- Add the oil to the tin about 1cm high and place the tin on the middle shelf in the oven for about 10 minutes or until the oil is very hot. Now carefully add the sausages to the tin and just let them colour. Remember they will continue cooking with the Yorkshire pudding so you do not want the sausages too brown at this stage.
- With care, take the tin out, pour the batter evenly over the sausages, re-arrange the sausages if needed and put the tin immediately back in the oven. Keep the oven door closed while the tin is out of the oven, but you must be very careful, and ensure the oven door is tightly closed once the tin is back in the oven. Do not open the oven again for a good 20 -30 minutes until the pudding is golden brown and puffed up.
- While the Yorkshire pudding is cooking make the onion gravy, over a medium heat fry sliced onions and garlic in butter, add a couple of teaspoons of brown sugar. Fry for about 5 minutes until the onions are translucent. Add the balsamic vinegar and allow to reduce by half. Now add the stock cube and a little water and leave to simmer.
- Remove the toad in the hole from the oven, cut up ensuring each slice contains one or two sausages. It is great served with mash, baby carrots, green beans and onion gravy.