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.
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