The weather has started turning distinctly Autumnal here and the colder (and wetter) days start making me long for the simple comforts of childhood classics.
Enter, Mr. Toad. And his hole (that sounds a bit rude, but it isn’t meant to. Promise!)
Not a particularly healthy meal, I will agree (although I did replace the white flour with spelt flour and used low-fat milk), but one that will ward off the chills and fill the belly.
When making this, the secret is the same as that for Yorshire Puddings: keep the batter cold and the oil hot hot hot! I got this particular recipe from the BBC Good Food website (click here for the original).
Ingredients: (serves 4)
- 100g plain flour (I substituted the same amount of spelt flour)
- ½ tsp English mustard powder (I didn’t have this, so used 1 tbsp of Dijon mustard)
- 1 egg
- 300ml milk (I used low-fat milk)
- 3 thyme sprigs, leaves only
- 8 plain pork sausages
- 2 tbsp sunflower oil
- 2 onions, peeled and sliced
- 1 tsp soft brown sugar
- 500ml beef stock
1. Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.