Toad in the hole
By Pete Houston
Serves: 2
Time: 45 minutes
Ingredients
- 4 sausages ideally cumberland or lincolnshire
- 75g plain flour
- 1 tsp mustard powder
- ¼ tsp salt
- ¼ tsp black pepper
- 75ml milk
- 50ml water
- 15g lard
- 1 egg
Method
Pre-heat the oven to 220°C fan. Put the lard in a loaf tin and place it in the oven to heat through. Meanwhile, brown the sausages all over in a frying pan on a high heat (they will finish cooking in the oven).
Time: 10 minutes.
Place the flour, mustard and seasoning in a large bowl and briefly whisk to mix through. Add the egg and whisk to incorporate some of the flour. Gradually add the milk and then the water whisking all the time to avoid any lumps.
Time: 5 minutes.
Remove the loaf tin from the oven, carefully tilt to grease the sides with the molten lard and then place over a low flame. Carefully pop the sausages into the tin, trying to keep them apart and away from the sides. Pour over the batter and immediately return to the oven for around 25 mins or until well risen, crisp and browned. Serve at once.
Time: 30 minutes.
This classic can be served with mash and gravy or with baked beans for a satisfying meal.
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