Monday 11 June 2012

Toad in the Hole

GROUP D: England

England are playing France today so it can only be “Toad in the Hole” as the recipe. Essentially we have a Yorkshire Pudding batter that is cooked in smoked ham wrapped sausages. It really is delicious. I serve it with a red onion gravy, mashed potatoes & veggies.

If you are interested in more English recipes here at Food Devil why not check out my English section which you can find here:

Serves 2/3


2 free-range eggs
125g  plain flour
150ml milk mixed with 150ml cold water
1 level tbsp grain mustard
salt and freshly ground black pepper
6 fat, herby pork sausages
100g thinly sliced prosciutto or Serrano ham or thin streaky bacon
Olive oil

Cooking utensils
Large mixing bowl
Oven Dish


- Sieve your flour in the mixing bowl and add the eggs, milk/water, mustard and seasoning, beating out any little lumps of flour.
The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes.

Preheat the oven to 220C


 - Carefully remove the skin from each of the sausages and wrap each piece of skinned sausage meat in a piece of your ham.

- Remove any excess fat from the ham and place in your roasting tray and place into the oven until it starts to smoke (you want to get the oven dish really hot)

- Pour in the batter - it will sizzle softly  - then arrange the sausages in the batter.
- Transfer the oven dish back into the oven and bake for 25-30 minutes until puffed and golden.

- Serve with your red onion gravy


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