Well, it’s more like ‘Frogs in a Field’! My mum used to make this version of Toad in the Hole and it was one of my favourite meals as a child. Though it is based on the classic dish, there are a few added extras with one of the main differences being that I chop the sausages up which makes it really easy for children to eat. We all like the stoggy part of a Yorkshire pudding, so I make this in a baking tray where the mixture is spread fairly thinly but you still get crispy edges and the sausage pieces crisp on top. If you want it more well-risen (and therefore more crispy/ less soggy Yorkshire), then put it all in a smaller dish where the mixture will be deeper and then rise. This recipe feeds 3 children.
- 4 sausages, chopped into bite sized pieces
- 3 back bacon (or 4 streaky) rashers, diced
- 1/2 a white onion, finely chopped
- 1 large egg
- 1/4 pint milk
- 4 heaped tbsp plain flour
- Oil (sunflower, rape seed or vegetable will do)
- Whizz the egg, milk and flour into a batter and set aside (all flours are different, if it seems too thick, add more milk)
- Whack the oven up to as high as it will go- mine is 220C and a fan oven
- Add a splash of oil to a baking tray and fry the onion gently until translucent
- Add the bacon and sausages and fry for a further 8-10 minutes, stirring occasionally (you can do this in a frying-pan, then transfer into the baking tray, but this way saves on washing-up!)
- Add another glug of oil to the baking tray (enough to thinly coat the bottom of the tray) and place in the hot oven for 5 minutes
- The oil will now be really hot so take care!
- Remove the hot tray from the oven and pour over the batter mixture
- Place it back into the oven for 20 minutes
- Serve with some steamed veg
Previous recipes: Pop Chicken Nuggets, Chicken ‘Kinda’ Kiev Crunchy Salmon Fishcakes, The Best Bolognese, Quick Spinach and Watercress Soup, Chicken & Spinach Pasta Bake, Easy Bacon and Monkfish Risotto, Hake in a Cheesy Sauce, Roasted Vegetable Pasta Sauce, Chinese Salmon, Chorizo and veg pasta & Homemade fish (or chicken) fingers.
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