Toad in the Hole
Recipe by Catherine Hudspith from Eating with the Enemy
Ingredients
For Toad in the Hole
- 340 g Plain Flour
- 420 ml Milk
- 6 large Eggs
- 1 Pinch of Salt
- 10 tablespoons groundnut oil
- 1 teaspoon English mustard powder
- 8 good quality Sausages
- 8 Rashers Bacon smoked or unsmoked depending on your preference
For the onion gravy
- 3 Red Onions
- 1 tablespoon chopped Thyme
- 200 ml red wine
- 1 tablespoon brown caster sugar
- Worcestershire sauce
Mashed Potato
- 1 kg Organic Desiree or King Edward Potato
- 60 g Butter
- 4 tablespoons whole Milk
- 2 tablespoons crème fraiche
- 4 spring onions
- 1 sprig Rosemary
Method
For Toad in the Hole
- Preheat oven to 200oC and place an ovenproof dish with 2 tbsp vegetable oil in the oven to heat.
- Make the batter. Whisk together flour and mustard powder with a small amount of milk, and gradually add the milk and eggs until a smooth batter is formed. Season and set aside.
- Wrap the sausages in a rasher of bacon and fry until golden brown.
- At the same time, fry the onions over a medium heat for 4-5 minutes until they begin to caramelise.
- Remove the heated ovenproof dish from the oven and place the sausages in the base, and pour over the batter.
- Place in the oven to cook for 35-40 minutes.
- Then return to the onions, which should now be caramelising slightly, pour over home made stock and add a bay leaf and one whole clove of garlic.
- Allow the gravy to gently simmer. Adding a small amount of red wine to taste. Simmer for 15 minutes.
