Toad in the Hole
This is a very traditional English dish. A firm favourite with my family served with mashed potatoes and onion gravy.
120g Plain Flour
Pinch of Salt
Freshly Ground Black Pepper
4 Large Free-Range Eggs
12 Large Pork or Beef Sausages
30g Beef Dripping
Sieve the flour into a large bowl. Add the salt and pepper.
Make a well in the centre add the eggs and gradually stir into the flour.
Add the milk until a batter consistency is formed. Add more flour or milk until the mixture coats the back of spoon
Put the batter to one side in a fridge to chill for around 30 minutes
Preheat the oven to 200C/400F/Gas 6.
In a large non-stick pan cook the sausages over a medium heat until a golden brown colour all over.
Place the beef dripping into an ovenproof dish and heat in the oven for 5 minutes until clear.
Add the sausages to the hot dish and pour in the batter. Place the dish into the oven and cook for 45-50 minutes until well-risen, crisp and golden brown.