I browned 6 sausages in my frying pan and whilst these were browning I put a generous knob of lard into my 8″ by 20″ roasting tin which I then placed into my very hot Rayburn.
Over the years I have tried out many Toad-in-the-hole recipes to try and find the perfect batter but nowadays I use my normal Yorkshire pudding batter recipe (Delia Smiths actually) for Toad-in-the-hole. This generally works brilliantly and this latest offering was no exception.
So for the batter:
6 oz plain flour
salt & pepper to taste
2 eggs beaten
6 fl oz cold milk
4 fl oz cold water
NB: These quantities are double the original recipe but 1 portion wouldn’t be sufficient to fill my roasting tine.
Sift the flour into bowl/jug, season and then make a well in the centre of the flour and add the eggs. Pour on the milk/water mix and best together thoroughly.
Once browned cut sausages in half, remove the roasting tin from the oven and arrange the sausage halves evenly across the tin before pouring on the batter. Then get the tin back into the oven as quickly as possible and leave to bake for 40-50 minutes or until the batter is golden brown and as crisp as you like it.