So a couple of Sunday mornings ago, up popped The Eternal Question: what’s for lunch?
I went to the fridge, to see what could be scrambled together… I had eggs that needed to be used or tossed, milk, and a package of bratwurst that hadn’t made it onto Saturday’s BBQ. Add flour and voila! I had the necessary ingredients for Toad in the Hole.
The announcement brought down a chorus of “yeuch”, ” gross!”, and “WHAT in the Hole?!?” from the kids. I forewent the temptation to continue letting them believe I was going to cook an actual toad, and explained that it was a recipe for sausages baked in a giant Yorkshire Pudding.
- Preheat your oven to 250 degrees C.
- Mix together enough self-raising flour, milk, eggs, and a pinch of salt, to make a batter that will fill your baking tin around half full. Cover with clingfilm and store in the fridge.
- Fry the sausages in a pan until mostly done.
- Pour the fat from the frying pan into the baking tin you will use; you should be able to coat the bottom of the tin in a thin layer. If you need a little more fat, add a small knob of butter. Transfer to the middle shelf of the oven.
- When the fat in the tin is smoking hot, remove from the oven, add the sausages ( spacing them equally), and pour in the chilled batter. Transfer back to the oven (reduce heat to around 200-225 degrees) and bake until the batter forms a golden brown, light and airy cave over and around the sausages.
Serve with any vegetables or salad you have to hand as a side dish.