Now that April is here the weather is finally getting warmer and the desire for some of the heavier recipes which become common place during the winter months leave along side the cold. To be replaced with lighter more vibrant dishes which signal that spring is finally here along with the all the amazing fresh ingredients in brings with it.
With that in mind I decided to attempt the Classic British dish Toad in the Hole as final goodbye to the colder weather until winter.
Exactly when this dish was first created I’m not sure however I did manage to trace it’s history back to the mid 1800’s with a recipe published by ‘Mrs Beeton’ in which she describes the dish as “a homely and savoury dish”. and while the recipe has undergone changes over time for example the Mrs Beeton recipe suggests using rump steak and lamb’s kidneys opposed to sausages ultimately the end result is the same a hearty comforting dish.
This does however leave me with a question why is called toad in the hole?
- 8 Sausages
- 1 Tablespoon Vegetable oil
- 2-3 Tablespoons, Beef Dripping or Lard
- 3 Eggs, Beaten
- 150 Grams Plain Flour
- 130 ml Milk
- 130 ml Beer
- 1 Tablespoon Dijon Mustard
- Pinch of Salt
- Preheat the oven to 160C. In a large jug add the beaten eggs, then to the eggs add the flour and milk and whisk until a smooth batter is formed. Then stir in the beer, mustard and salt and then transfer to fridge for 15 minutes to rest.
- While the batter is resting put the beef dripping into a baking dish and place into the preheated oven. While the batter is resting in the fridge over a medium heat, add the oil to a frying pan and fry the sausages until they are browned on all sides.
- After the batter has rested remove from the fridge. Remove the tray from the oven and layer the sausages in the bottom, then pour the batter over them. The fat should sizzle when the batter hits it so it is important this step is done quickly.
- Return the dish to oven and cook for approximately 35 minutes until it is golden and well risen.