Name: Special Toad in the Hole
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 175g (6 oz) plain flour; pinch of salt; 2 large eggs; 200ml (7floz) milk; 200ml (7floz) water; 45ml (3tbsp) fresh chopped mixed herbs, such as parsley, rosemary and thyme; 8 pork sausages of your choice; 8 slices parma ham; 25g (1oz) lard; 15ml (1tbsp) olive oil; 2 red onions, sliced

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Special Toad in the Hole

Serves: 4

Category: Pork & Ham

Cuisine: British

Course: Main

Machine: Cooking machine

Total time (min.): 55

Toad in the hole is a quintessential British classic which features sausages baked in a Yorkshire pudding batter, creating a savoury and hearty dish.

Ingredients

175g (6 oz) plain flour
pinch of salt
2 large eggs
200ml (7floz) milk
200ml (7floz) water
45ml (3tbsp) fresh chopped mixed herbs, such as parsley, rosemary and thyme
8 pork sausages of your choice
8 slices parma ham
25g (1oz) lard
15ml (1tbsp) olive oil
2 red onions, sliced

Tools

Cooking Chef

Method

Place the flour, salt, eggs and milk in the bowl, fit whisk and whisk on speed min for about 1 minute, increase to speed 4 for approx. 20 seconds, until well blended. Reduce the speed to 2 and with the whisk still running gradually add the water, increasing the speed if necessary until blended. Stir in herbs. Leave batter to stand for 1 hour.
Preheat the oven to 220°C, 425°F, Gas Mark 7. Wrap each sausage in a slice of parma ham. Place the sausages and lard in a large shallow roasting tin and bake for 10 minutes, until very hot.
Remove the roasting tin from the oven, pour in the batter and bake for 30-40 minutes, until well risen and golden.
Meanwhile heat the oil in a large frying pan and cook the onions for approx 10-15 minutes, stirring occasionally, until caramelized. Remove the tin from the oven, scatter onions over and serve.