Hearty British Bakes
The first stage of the Campaign for the Real Yorkshire Pudding 2012 competition was held on Saturday 1st September 2012 at the Black Swan Inn, York - and to celebrate we have a great Toad in the Hole recipe to share.
If you are feeling proud to be British, inspired by the London 2012 Olympics or a huge fan of the Great British Bake Off, it is time to leave your Facebook chat for a while, take a break from work and grab a nice hot cup of tea and check out the toad in the hole recipe below.
Toad in the Hole - you can't get more British than that!
Ingredients
(serves 4)
- A drizzle of vegetable oil
- 3 medium eggs
- 300ml semi skimmed milk
- 140g flour
- 2 tsp Dijon mustard
- 8 sausages
- A few sage and rosemary sprigs
Procedure
- Pre-heat the oven to 240C/220C fan/gas 9 and drizzle some oil in a large baking dish. Place the tray in the oven and allow the oil to heat up.
- To make the batter - mix together the flour, eggs, milk and mustard in a large bowl and blend until smooth. Alternatively, place the ingredients into a food processor and blend. Leave the mixture to rest for half an hour or so.
- By this time, the roasting tin should be very hot. Take car with the oil but when it is piping hot, place the sausages inside and cook for 5 minutes.
- After which, remove the tin from the oven and pour the batter around the sausages, but be careful because the batter might spit due to the hot oil. Sprinkle over some sage leaves and a bit of rosemary before returning it to the oven. Do not open the oven door for 25 minutes.
- When the batter has puffed up and is looking a lovely golden brown, take it out of the oven and double check everything has cooked through. If not, cook for a further 10 minutes.
- Serve with peas and gravy. Delicious!