Toads in the hole
An old favouite with a few new things. Black pudding and roasted onion add more variety and the beer in the batter gives a great crispy finish. Thank to Felicity Cloake’s How to cook the perfect toad in the hole for suggesting that.
You will need
- Quality sausages
- About half the amount of black pudding
- A red onion
- A slug of vegetable oil
- 70ml of ale
- 70ml of milk
- 100g of self rasing flour
- A good pinch of mustard powder
- Salt and pepper
- 2 eggs
Do
- Stick the oven on about 180
- Pop the sausages and black pudding into a metal tray and stick in the oven
- Whisk the eggs, milk and beer in a bowl
- Whisk in the flour, salt and pepper. Set aside
- After about 10 minutes add the red onion cut into eighths and return to the oven
- After about another 10 minutes the sausages should be browned, the onions softened and the black pudding cooked
- Cut the sausage and black pudding into lengths about 3cm long. Turn the oven up to 220
- Stik the hot metal tray on the cooker top, add a slug of vegetable oil to the sausage fat, retun all the sausage and black pudding to the try
- Whack the heat up so the oil is sizzling and pout over the batter
- Return to the oven for another ten minutes or so or until everything is puffed up and brown on the top
- Server with more mustard (I went for the trio of englih, djon and wholegrain) and gravy (I cheated and used a pot)
Result
Crunchy bits, soft wobbily bits, meaty bits, the onion is sweet, the black pudding extra savoury.
