I realise that this title may mean absolutely nothing to the vast majority of you. Toad in the Hole is a simple and very British dish that is hearty and comforting. The key to making the dish posh and also incredible is to use the best quality streaky bacon and sausages you can lay your hands on. I found some sausages made to a traditional recipe called Ye Olde English sausages from my local butchers but if you don’t have a local butchers any good quality supermarket sausages will do.
For the batter
- 100g plain flour
- 1 egg
- 300ml equal mixture milk and water
For the toad
- 8 rashers streaky bacon
- 8 good-quality pork sausages
- 1 onion, thinly sliced
- 1 tbsp vegetable oil
- Recipe Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
- Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
- Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
- You can serve it with basically any vegetables you fancy and would be taken to the next level with a good gravy.
- Serve, eat, enjoy!