Monday, January 29, 2007
Toad in the hole
Toad in the hole is essentially Yorkshire pudding (see previous recipe) and left-over meat (usually sausages).
Pinch of salt
200 ml milk
Sausages (or other left over meat). (If not cooked, cook first).
Preheat oven to 220 degrees C.
Sift together the flour and salt.
Make a well and break the eggs into the middle of the well.
Stir, adding the milk a bit at a time, until the batter is smooth.
Place the sausages in an oven-proof dish with a bit of oil and place in oven until oil is hot.
Quickly pour over the batter and then cook for 25 - 30 minutes or until batter is golden and has risen.
DO NOT OPEN THE OVEN DOOR WHILE COOKING.
Serve with gravy.