Toad in the Hole
Toad in the Hole is a classic winter recipe and a great dish to make for the whole family! This one uses 8 eggs, a pint of milk and beef dripping!
Ingredients
- 12 sausages
- 200g /8oz flour
- 8 eggs
- 1 pint milk
- 175g beef dripping
For the sauce:
- 3 onions, peeled and sliced
- 25g butter
- 100ml madeira
- 25ml sherry
- 500ml beef stock
- 2 tablespoons brown sugar
Method
In a large bowl whisk the flour, eggs and milk until thoroughly combined. Place in the fridge and allow to rest overnight.
Preheat the oven to 225°C
Place a frying pan over a medium heat, add 25g of dripping and, once the dripping is melted, fry the sausages until they are coloured nicely.
Place the remaining beef dripping in 20 x 30 cms baking tray and heat in the oven until the dripping is smoking hot.
Add the sausages to the baking tray. Give the batter a quick whisk and pour over the sausages.
Cook for 30 minutes, then reduce the heat to 180C and continue to cook for another 15 minutes.
To make the sauce fry the onions over a low to medium heat until they are caramelized. Add the Madeira, sherry, stock and brown sugar, bring the boil and reduce by half.
Serve a large spoonful of the toad in the hole on a plate and pour over the onion sauce.
Ingredients
- 12 sausages
- 200g /8oz flour
- 8 eggs
- 1 pint milk
- 175g beef dripping
For the sauce:
- 3 onions, peeled and sliced
- 25g butter
- 100ml madeira
- 25ml sherry
- 500ml beef stock
- 2 tablespoons brown sugar
Method
In a large bowl whisk the flour, eggs and milk until thoroughly combined. Place in the fridge and allow to rest overnight.
Preheat the oven to 225°C
Place a frying pan over a medium heat, add 25g of dripping and, once the dripping is melted, fry the sausages until they are coloured nicely.
Place the remaining beef dripping in 20 x 30 cms baking tray and heat in the oven until the dripping is smoking hot.
Add the sausages to the baking tray. Give the batter a quick whisk and pour over the sausages.
Cook for 30 minutes, then reduce the heat to 180C and continue to cook for another 15 minutes.
To make the sauce fry the onions over a low to medium heat until they are caramelized. Add the Madeira, sherry, stock and brown sugar, bring the boil and reduce by half.
Serve a large spoonful of the toad in the hole on a plate and pour over the onion sauce.
