by Paulinemom

Created on: August 31, 2008

The perfect Toad In The Hole is measured by the batter and so many people seem to be daunted by the 'effort' of getting this right. There is ONE GOLDEN RULE.....TEMPERATURE!

The temperature of the oven, the temperature of the container and the temperature of the oil/lard make or break this dish. EVERYTHING HAS TO BE HOT.

Another small point to remember is always sieve your flour to the bowl to aeriate it.

People can give you so much advice, hints, tips etc your head would be reeling. There is ONE bit of advice I always look back and laugh at, (mind have used it a couple of times in the past). My Grandmother told me.."If it has to be toad in the hole...make a seperate batch of batter and cook that first, pray it turns out and if the actual meal fails you can fall back on it"

Fortunately over the years I have perfected the art of this dish using my 'secret ingredient'

I always use Lard or dripping which is obtainable at large supermarkets or from the butchers, and, I use any sausages available. If they are not herbed I add herb to the batter.

There are many variations to the basic recipe....adding tomatoes, field mushrooms, bacon etc. I have even seen it made with meatballs...each to their own taste.

The recipe I am going to give you uses ordinary sausages and herby batter.

Ingredients...

125g plain flour
4 Eggs
240ml Milk
240ml water
pinch Salt
1 tbsp Malt vinegar...my secret ingredient.
4 tbsp dripping or lard
12 pork Sausages
2 large Onions, sliced
1 tbsp mixed dried herbs

Method...

1. Preheat the oven to 180C/gas 4.

2. Sieve the flour into a large mixing bowl, then crack in the eggs. Add the milk and water and mix well to combine.

3. Add a pinch of salt and the malt vinegar and leave the mixture to stand for 30 minutes.

4. Put a deep ovenproof baking tin on the stove, and heat 2 tablespoons of the dripping or lard. Add the sausages and fry until browned. Put into the oven to cook for a further 10 minutes.

5. In a frying pan, heat the rest of the dripping or lard and fry the onions until golden. Add the mixed herbs and season with salt and pepper.

6. Turn the oven up to 220C/gas 7.

7. Take sausages out of the oven and sprinkle over the onions. Pour in the batter, and place the tin back into the oven. Bake for 25 minutes.

8. Turn the oven down to 180C/gas 4 and cook for a final 10 minutes, until the top is golden-brown and crisp.

9. Remove from the oven and serve with creamy mash potato, cabbage, carrots and gravy.

Learn more about this author, Paulinemom.
Click here to send this author comments or questions.