Toad in the hole

Unless you're British or have at least spent some time in Britain, chances are you don't have a clue what a toad in the hole is. Basically, the "toad" is a sausage and the "hole" is the inside of a Yorkshire Puddding that the toad is cooked in. Back in the day the toad was a mutton chop.

Pre-heat your oven to 150°

Ingredients:

6 x 4" non-stick tins, or one large one
6 best quality pork butchers sausages
Pork dripping or lard

For the Yorkshire pudding:

1 teacup of flour
1 teacup of milk
1 teacup of eggs
a pinch each of pepper and sugar
two pinches of salt

Method:

1. Place a sausage in each of the tart tins along with a knob of lard. Transfer them to a baking tray and place them in your pre-heated oven for 10 minutes.

2. In the meantime, whisk the flour and eggs together. Whisk in the milk, salt, pepper and sugar. Strain if necessary.

3. Carefully remove the baking tray and divide the pudding batter between the six tins. Return to the oven and cook for 30 minutes, until well risen and golden.

There is something about a toad in the hole that just makes you feel better, especially when you serve it with some mashed potato and caramelized onion gravy.