I have a bad track record with making toad-in-the-hole. For some reason, I always end up with something more claggy and floury than I’d like, and I never get this tremendously billowy rise that I always see elsewhere. This time I followed this Nigel Slater recipe to the letter, and whilst I still didn’t get pillows of batter, it looks pretty similar to the photo by the recipe, which is always reassuring. Even more so, from the eating, it went down very well.
It’s fancied up by wrapping each sausage in a slice of cured ham, and throwing in a tablespoon of mustard into the batter to liven it up. There’s a rather joyous contrast between the crisp exterior of the batter, and the fluffy texture within. Sadly, your arteries won’t thank you.
Toad-in-the-hole is decidedly comfort food in the much-loved-but-definitely-stodge department. For me, it comes with a good dollop of childhood nostalgia. I do wonder how people who had never grown up with something like this percieve a dish with such an odd name. Does it also seem strange to find out it’s actually not got anything to do with toads, but is an arrangement of sausages baked in batter?
Adapted from Nigel Slater on BBC Food
- 2 eggs
- 125g plain flour
- 150ml milk
- 150ml water
- 1 tbsp grain mustard
- salt and pepper
- 6 Lincolnshire/Cumberland sausages
- 6 thin slices of prosciutto
- 1 tbsp oil
Whisk the eggs, flour, milk, water, mustard and salt and pepper together until smooth. Then set aside to rest for 30 minutes.
Preheat the oven to 220˚C. Take the skin off each sausage, and wrap around a piece of prosciutto instead.
Lightly grease a roasting tin with 1 tbsp oil and arrange the sausages in the tin. Heat until the oil starts to sizzle. Pour out some of the excess fat (I forgot to do this step hence even more artery badness, oops) then pour over the batter. Return to the oven and bake for approximately 30 minutes until golden and risen. Serve hot.