Recipe for Toad in the Hole

Fanny cautions: "This recipe will stand or fall by the quality of your sausages - anything branded 'Economy' is probably made from the uncharted polar regions of the pig and will have a taste to match. If you can get to Simply Sausages in London's Smithfield meat market, their Heap's No.1's are ideal. If not, simply buy the best you can get locally, bearing in mind that meatiness usually works better than spiciness here."

Recipe for Toad in the Hole

Serves 4

12 pork sausages, about 2oz each
1 proper, imperial pint (20 fl.oz) milk
8oz plain flour
2 eggs (European size 3 or equivalent)
salt
oil or lard for roasting

Blend together the milk, flour, eggs and salt to make a batter. If possible, let this stand for half an hour or so before continuing. Preheat the oven to 220 degrees C (425 degrees F, gas mark 8). Lay the sausages in a large oblong roasting tin, oiled if not non-stick, and cook in the oven until they have produced a thin layer of fat - about 10 minutes. (If the sausages are very lean, you may need to add a little oil or lard to help them along.)

When the fat in the tin is very hot, remove the tin from the oven and pour the batter BETWEEN the sausages, taking care not to cover them completely. Return the tin to the top shelf of the oven and cook for a further 20 to 40 minutes (this will depend on the depth of the batter in your tin), until the batter is risen and deep golden-brown on top and is beginning to shrink from the sides of the tin. Serve immediately, with mashed potatoes and baked beans, or with Clive's Cauliflower Cheese.


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