Toad int Ole

toad int hole

Cost approx 74p per person. Served 4.

My husband was born in Yorkshire, and therefore as comes naturally to him he knows how to make Yorkshire pudding. It is a recipe that has been passed down from his mother, and his mothers’ mother…as carefully and as lovingly as you would pass down a special piece of jewellery.

Because I was born in Lancashire, I am allowed nowhere near the kitchen when the production of a Yorkshire pudding is in operation. Apparently, us ‘Lancashire’ lasses just won’t have what it takes. Well, I’m not going to argue…at least I am off the hook for one night with the cooking!

When I was pregnant with both my boys, my husband insisted on driving me to Doncaster hospital (in South Yorkshire) to give birth….purely so he could rightfully pass down the ‘Yorkshire’ pudding recipe. Heaven forbid if I’d gone into labour in the middle of London, the family recipe would have been lost forever!

And so, I can take no credit for this recipe, I did however get to sample the food. It was of course delicious…albeit probably not a great one to have if you are on a ‘January’ diet.


 

Toad in the Hole (or Toad int ole if you’re from Yorkshire)

Ingredients

For the Batter

4/5 eggs – if they’re small use 5. If not use 4. (60p)

Plain flour (30p)

Milk (20p)

For the Toad

1 pack of sausages (£1.75, Aldi)

1 onion, finely chopped (9p, Aldi)

Method

Get up 10 minutes early in the morning (argh) to make the batter. It is best left to chill for the day.

Get a measuring jug and crack the eggs into it. Use a whisk to stir gently, i.e mix not whisk. Until it resembles ‘snot’ (not my resemblance – these are my husbands words!) delightful.

Top it up with milk till it reads about 560ml on the jug. Basically whatever measurement of egg you need to do the equal amount of milk.

Add flour in batches of about 50g at a time. Stir gently. Keep adding flour..stirring….adding flour….stirring until there are no lumps in whatsoever and it is the thickness of double cream. (Sorry he couldn’t be more precise – this is a recipe in his head after all!)

But for those that are still as clueless as I was….in the end the mixture was up to 600ml on the measuring jug. It looked like this….

batter

Add a splash of ice cold water, 1 tsp salt and 1/2 tsp pepper. Mix.

Put it in a cold place or the fridge until you are ready to make your dinner!

For the Toad

When the evening comes (or whenever you want to make dinner)

Preheat the oven to 240c. Get a rectangular oven tin out with deep sides and pop in some oil (in true Yorkshire fashion though it really should be beef dripping). Put this in the oven so it gets red hot.

In the meantime – fry your sausages up so they are brown on the sides. Then cut them up into bite-size pieces.

When your fat is hot….take from oven and pour the batter in….sprinkle the sausages on top and then maybe any batter left you could zig-zag it across the top. (You need to be quite quick with this part of the recipe…you don’t want the dish out of the oven for long. But obviously be careful because hot oil and speed are not a good combination.

Whack it back in the oven and cook until the pudding has risen, about 20 minutes.

Serve with onion gravy and vegetables….or chips/mash if you are super hungry!

toad in the hole

 

 

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