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Toad in the Hole
1½ to 2 sausages per person, cut in half. Yorkshire Pudding:1¼ cups milk (10 fluid ounces or half a pint) |
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Sift flour and salt into medium sized bowl; add pepper. Make a well in the centre and break in the eggs. Add approx. half the milk and whisk well with a wire whisk (or hand-held electric mixer) until there are no lumps. Add rest of milk and whisk again. It’s supposed to be best to leave it to stand for several hours (presumably so you’re not adding fridge-cold batter to very hot fat) but I’ve not noticed any difference between batter made at the last minute and one left to stand. Spread the dripping in lumps over a large, shallow baking dish and put the dish in a 200°C (400°F) oven. With a convection oven you can use a slightly lower heat (follow the manufacturer’s recommendation) and can probably heat the pan of fat while the oven itself is heating. I do. It helps save power. Don’t do this if your oven is only fan-assisted because this type of oven, like ordinary ovens, uses a top and bottom element until the oven comes up to heat, when the top element switches off. If you put your pan in this type of oven while it is heating up, the fat will catch fire. When the fat is smoking hot, give the batter another quick but thorough whisk, arrange the sausage halves evenly over the pan and pour the batter over them. If your oven doesn’t have a fan, make sure you place the pan towards the top of the oven. Cook for at least 20 minutes (preferably longer) until risen and well browned (and don’t open the oven until this stage or the batter will sink). Serve with your favourite vegetables (mashed potato is particularly good with Toad in the Hole) and gravy for those who like it. Back to Recipe page Excerpts: The Obsidian Quest | Mark Willoughby and the Impostor-King of Lazaronia
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