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Nancy's Kitchen - Tried and Tested Recipes
Syllvia's Toad in the Hole Recipe

This is a popular dish of sausages in what is the equivalent of Yorkshire Pudding. After browning off the sausages, pour off any fat and use the remnants later for a tasty gravy.

Sylvia's Toad in the Hole Recipe
Serves 24 depending on appetite

3 tbsp beef dripping or lard (Crisco) or veg oil.
6 sausages (I use Richmond thick Pork ones)
2 eggs
100g plain flour, sifted
85ml whole milk
85ml ale (I sometimes use sparkling water as an alternative)
1tbsp wholegrain mustard (I prefer English mustard, but your choice)

Preheat the oven to 220C. Heat half the fat in a frying pan over a medium heat and brown the sausages on all sides (this is labour-intensive but worth it)
Meanwhile put the eggs in a large bowl and beat, preferably with an electric hand whisk, or liquidiser until thick. Beat in the flour and milk alternately until smooth, then stir in the ale and mustard and leave to sit for 15 minutes.

Put the remaining fat in a roasting tin (mine's about 26cm x 21cm) and put in the oven to heat. Once the sausages are browned all over, and the batter has rested, take the roasting tin out of the oven and put over a medium flame. Pour in the fat from the sausage pan, followed by the batter, which should sizzle as it hits the tin. Add the sausages and return to the oven.

Bake for about 35 minutes until well risen and golden, then serve immediately, preferably with good gravy and veggies of your choice.

(='.'=) Sylvia in Scotland

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