Toad in the hole
SERVES 6
• 225g plain flour
• 8 eggs
• 570ml milk
• 12 sausages
• 6 tsp dripping
FOR THE SAUCE
• 25g butter
• 2 large onions , peeled and sliced
• 100ml madeira
• 25ml sherry
• 500ml beef stock
• 1 tsp soft brown sugar
• few sprigs of thyme
1 Whisk the flour , eggs and milk together in a bowl . Chill overnight . 2 Heat the oven to 220C / 200C fan / gas 7 . Cook the sausages in a frying pan with 1 tsp dripping until coloured , then set aside . Tip the remaining dripping into a roasting tin then put the tin in the oven until smoking hot . Carefully add the sausages to the hot tin , spacing them out evenly , then spoon in the Yorkshire pudding mixture and cook in the oven for 40 mins . 3 For the sauce , melt the butter in a frying pan and tip in the onions . Fry until deeply coloured , then add the madeira , sherry , stock , sugar and thyme . Bring to the boil and serve immediately with the toad in the hole .
Credit : Complete Home Comforts by James Martin ( Quadrille , £ 28 ), Photography © Peter Cassidy & Yuki Sugiura
James Martin
AS SEEN ON
Big Kitchen
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