Toad in the Hole

 

Toad in the Hole, a bit posh like

I know there is really nothing very posh about Toad in the Hole, however with the right ingredients it can actually be rather delicious and can even look appealing.

If nothing else it is amusing to make and kids love it.

1kg of the best pork or beef chipolata sausages available

3 tablespoons lard or canola oil (lard will make your batter better, but your bottom bigger, it's your choice)

2 rashers streaky smoked bacon

2 spring onions

For the batter:

½ cup self raising flour

¼ teaspoon salt

1 egg

½ teaspoon baking powder

200mls of buttermilk

Pinch of mustard powder

Snipped chives

Pre-heat oven to 220°C

In a heavy bottomed baking tray, lay out the chipolatas, cover with oil /fat and snip over half the spring onions.  Cut the bacon into fine strips and place half in the base of the tray over the chipolatas.

Bake the sausages in a hot oven for 10 minutes until the fat is very hot.

To make the batter, add the flour, baking powder and mustard powder to a large mixing bowl.  Whisk the egg and buttermilk together and pour into the flour.  Combine well, making sure there are no lumps.

Set the batter aside to rest for 10 minutes while the sausages par-cook.

One the fat is bubbling around the sausages, pour the batter over the sausages, sprinkling the surface of the batter with the reserved bacon, snipped spring onions and chives.

Turn the oven down to around Pre-heat oven to 175°C and bake for around 30 minutes, or until the batter has ballooned up and the top become beautifully golden.

Serve with steamed broccoli, carrots and home-made chutney.