Toad-In-The-Hole

Toad-In-The-Hole

“There are few things as warming as a hot sausage.”    
Anonymous

What a weird name for a meal! You’ll be pleased to hear that the unique name is due to the appearance of the completed dish, which should look like bangers sticking out of a fluffy Yorkshire pudding. Serve topped with onion gravy, and accompanied by fresh garden peas. Good with a pilsner or a glass of white wine.

Ingredients:
6 Spencer’s Traditional Pork Bangers (1 pack)
6 Spencer’s Beef & Ale Bangers (1 pack)
Yorkshire Pudding mix
½ teaspoon Salt
2 Eggs
4 oz All-Purpose Flour
1 cup Milk
2 tablespoons Sunflower Oil

Cooking Directions:
To prepare the Yorkshire pudding mix, place the flour in a bowl. Add an egg, and whisk gently into the flour. Repeat until both eggs are used. Add the milk and salt and whisk thoroughly, then place in the fridge.

Cook the bangers slowly in a pan or roasting tray on a medium heat, turning often until a crisp, golden brown and the centers are no longer pink.

Meanwhile, add sunflower oil to a roasting tray and heat in the oven at 400F. Remove from oven and place bangers gently into the oil, leaving space between them. Take Yorkshire Pudding mix and pour around the bangers.

Return to oven and cook at 400F for a further 15 – 20 minutes, until puffed, browned and crisp.

Serves 4-6.