I know that I’ve posted a Toad in the hole recipe before, but this recipe trumps the previous one by miles. In fact, it’s the best toad in the hole I’ve ever had. I’m really starting to love Nigella – she’s not a trained chef, but her recipes always turn out brilliantly for me.
Look how much the batter has risen! It was lovely and crispy. The recipe involves making little sausage patties, which I don’t see the point of. Next time I’ll just throw the sausages in. This recipe shines because the batter is perfect.
- 350ml full-fat milk
- 4 eggs pinch salt
- 250g plain flour
- 400g good pork sausages (6 in number)
- 1 x 15ml tablespoon goose fat, vegetable shortening or oil
- 4 sprigs fresh thyme, plus more for serving if wished
- 1 x round roasting tin approx. 28cm diameter, or small rectangular roasting tin approx. 30 x 20cm
- Preheat the oven to 220°C/gas mark 7. Whisk the milk and eggs together with the salt, then whisk in the flour, beating to make a smooth batter. I find this way round makes for a lighter batter.
- Press the sausage meat out of its casing (you may need to nick the skin with a knife), half a sausage at a time, rolling it in your hands to form a ball and then squash gently to make a little, fat patty. You should get 12 patties from the 6 sausages.
- Heat the fat or oil in a heavy-based, flame-safe roasting tin on the hob and brown the patties for about 1 minute each side: you need do no more than make them look enticingly brown.
- With the patties and oil still hot, pour in the batter and quickly drop in the sprigs of thyme. Absolutely immediately put into the oven for about 40 minutes or until the edges of the batter have risen and turned golden, and the eggy middle has set.
- Serve immediately, scattered with a thyme sprig or two or just a few leaves and with gravy if you feel you can only properly enjoy Yorkshire pud when it’s sauce-sogged.