TOAD IN THE HOLE

This British classic is simple but special. In recent years, ‘ toad in the hole’ has become part of fine dining, not just a family dish. Either way, I want good pork sausages or spicy Lincolnshire bangers. Fresh eggs are the key to a good batter.

Serves 4

8 sausages

60g (2¼oz) beef dripping, in small pieces

For the batter

125g (4½oz) plain flour

1tsp fine salt

2 large eggs

80ml (3fl oz) milk

About 40ml (1½fl oz) cold water

Heat your oven to 220°C/fan 210°C/ gas 7. First make the batter. Put the flour and salt into a bowl, make a well in the middle and add the eggs. Using a wooden spoon, beat the mixture to a thick paste, incorporating the flour from the sides of the well. Gradually add the milk and continue to mix until the batter is smooth and lump-free. Leave to rest for at least 30 minutes.

Place the sausages and dripping in a 30 x 20cm roasting tray and cook for 15-20 minutes, until browned. Stir the cold water into the batter. It should now be the consistency of pouring cream; add a little more water if necessary. Remove the hot tray of sausages from the oven, turn the sausages over then pour in the batter mix – take care as the fat may spit. Return the roasting tray to the oven and cook for 20-25 minutes, until the batter is risen and crisp. Don’t be tempted to open the oven door before the batter is cooked as this will cause it to sink. Serve with mashed potatoes and gravy.

A Baker’s Life: 100 Fantastic Recipes, From Childhood Bakes To Five-Star Excellence by Paul Hollywood (Bloomsbury, £26). Order a copy for £20.80 until 4 November at mailshop.co.uk/books or call 0844 571 0640, p&p free on orders over £15. Paul’s TV series A Baker’s Life will be on C4 next month.