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RECIPES
TOAD IN THE HOLE
Serves 6
6 sausages, such as Cumberland or Lancashire
olive oil
3 tbsp grain mustard
25g (1oz) beef dripping or vegetable oil
Yorkshire Pudding:
225g (8oz) plain flour
8 medium eggs
salt and pepper, to taste
600ml (1 pint) milk
1 tbsp chopped fresh thyme leaves
1. First, make the Yorkshire pudding batter by placing the flour and all the
eggs into a bowl with some salt and pepper and using the James
Martin Hand Mixer whisk until smooth and stir in all the milk and the
chopped thyme.
2. Cover and place in the fridge for at least 2 hours, or preferably overnight.
3. Pre-heat the oven to 220°C / 425°F gas mark 7, and place a large
Yorkshire pudding tin in the oven to warm.
4. Sauté the sausages in a hot pan with a little oil to colour them.
Remove them from the pan and coat in the mustard. Remove the hot
tray from the oven, add the dripping and heat again.
5. Add the sausages on the centre of the tray and while the tray is hot, pour
in the batter.
6. Bake for 25-30 minutes, until risen and golden brown.
James Martin Hand Mixer
11
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