Toad In The Hole

121698557_10164465975830473_318312265598

I learned a few years ago that this recipe comes from Italy. Most British people assume it's local, due to the Yorkshire Pudding base. When we learned that, we tried it with a mild Italian sausage and never looked back. But you can use a wide variety of different sausages, try Bangers or Lincolnshire or Bratwurst. So long as it's a coarse texture, it'll turn out fine. 

122226656_10164465976635473_730527482272

Wish I had a penny for the number of times I've been told that Yorkshire pudding batter is difficult. Well, it isn't. It's 4 ingredients, and you don't even need to weigh anything. Here in the New World they measure by volume (cup measures) mostly, and this batter is a dream because it's equal parts.

So get a measuring jug. Put your eggs in. Start with eggs up to to 2 cup mark, then you need flour to the same line, and milk to the same line. Pour each into the mixing bowl in that order. So............

Eggs first, then flour. Beat well. You'll get a goopy mix that looks a lot like scrambled eggs.

 

121702661_10164465976300473_700223137834

Now add the same amount of milk as each of these, slowly, beating as you go. You only get lumps if you add it too fast.

121723484_10164465976045473_735481133749

If you don't rush it, it'll come out perfectly smooth, like pancake batter. It's very similar. Now add a good pinch of salt.

121692720_10164465976710473_928563974953

Cover the batter and just let it sit on the side. Some sort of magic happens while it rests, probably to do with the gluten, don't ask me, but it's better if it rests a while, which is a good enough reason to do it.. Now, arrange your sausages in a pan, or pans, with space between them, and bake them until browned, then turn the heat up to 230C