Terd int Earl

[lostkat]

Yesterday I found some fantastic quality sausages in the freezer that I'd completely forgotten about. Bought them from a stand at Tatton Park Flower Show. Anyway, I decided that I wanted to do Toad in the Hole for the simple fact that I absolutely love it and I've not cooked it before. Quite shocking since I'm the self-proclaimed master of Yorkshire Puds.

Anyway...

It's an incredibly easy dish indeed and you can make it in the morning, so that all you have to do in the evening is fry some sausages and slop the batter over the top

Terd int Earl (as pronounced by a girl I used to know who came from Hull)
Serves 2

Ingredients
4 trés powsh sausages (not cheapo ones full of sawdust. Get the proper shizzle)
4oz plain flour
2 large eggs
1/4 pint milk
salt & pepper
A bit of dijon mustard
1-2tbsp oil (sunflower... olive... doesn't really matter)

Instructions
Sift the flower into a bowl and make a well in the middle. Break the eggs into the centre and then draw the flour in, beating to a thick, smooth paste. Beat in the milk bit by bit so that you end up with a nice lump-free batter. You don't need to whisk this - it's all about combining everything gradually. Season with salt and pepper, then cover with clingfilm and leave to thicken for a couple of hours. (I prepared mine at 10am and eventually started on tea at 6pm!)

Preheat the oven to Gas Mark 6. Put the oil into a small roasting tin or oven-proof dish, and place in the oven to heat up. Meanwhile, get a non-stick frying pan on the hob and cook the sausages for around 5 mins until they're browned on the outside. Take them out of the frying pan and brush with the mustard.

Fetch the tin/dish out of the oven (by this time the oil should be extremely hot), plonk the sausages in, tip the batter over the top and then put back in the oven. Cook for around 35 mins until the Yorkshire Pud has risen and is golden brown. Tip: Make sure you don't have a shelf above it, or it may hit it when it rises. Also, don't keep opening the oven door to check it or it'll end up deflating.

Serve with onion gravy and whatever suitable veg you can find floating around in the fridge.

Unfortunately they start deflating as soon as you take them out of the oven so they only briefly look spectacular, but I was still proud of this and it was bloody nomtastic!!