Refer to Method section
For the toad in the hole.
Four ounces, 110 g, one cup of plain or all purpose flour,
half a level teaspoon of salt,
a quarter of a pint 150 ml, three-quarters of a cup, of milk,
a quarter of a pint, 150 ml, three-quarters of a cup, water,
half a pound, 225 g, about six thin links of raw pork or beef sausage cut into bite sized pieces.
Heat the oven to hot, 425 f, gas mark 7, 220 c. Grease an 8 by 8 inch pan. Put in oven to get hot before putting batter in pan.
To make the batter.
Sift the flour and salt into a large bowl. Add egg to the flour.
Mix the milk and water together in a jug and add two tablespoons
into the egg and flour. Using a wooden spoon, working from the centre, gradually mix in the flour
from the edges, beating well till smooth. Now gradually add half the
liquid, beating gently until the batter is smooth and bubbly.
Stir in the remaining liquid.
Although traditionally the batter would be hand mixed, I would suggest using
either a hand whisk electric mixer or food processor to help add plenty of
air to the mixture. The batter can now, if you wish, be covered and left
for about half an hour, to allow the gluten in the flour to expand and
trap all the air inside the mixture to ensure the batter will rise well.
although quite a good result can be obtained if it is used straight away.
To make the toad in the hole.
Put the prepared sausage into the greased tin and pour in the batter.
Bake at the top of the oven for 40-45 minutes or until the batter is well
risen and firm to the touch. Don?t open the oven while baking.
Serve at once with the onion sauce and cooked fresh vegetables such as
cauliflower, cabbage, carrots and garden peas.
For the onion sauce.
You will need.
One medium onion, peeled and coarsely chopped.
one pint of milk, two and three-quarter cups, 750 ml.
two level tablespoons of corn flour or corn starch.
A grind of black pepper and a pinch of salt,
and a pinch of nutmeg or mixed herbs if you wish.
Fry the chopped onion gently in a little oil, in a medium sized saucepan,
until soft, for about ten to fifteen minutes
put the corn flour or cornstarch into a large jug, add the milk and stir until smooth. Now add the milk mixture to the onion pan, stirring constantly. Bring the saucepan to the boil, still stirring, until the mixture thickens.
Turn down the heat add the salt and pepper, herbs or nutmeg, and simmer for a
further two or three minutes to cook the corn flour or cornstarch.
combine the flavor of the onion and herbs into the sauce. Serve