MINI TOAD IN THE HOLE

YOURS (UK) - - Inspiring You -

MAKES: 8 PREP: 10 MINS COOK: 45 MINS

150g (5oz) plain flour

1 tsp dried sage

2 eggs, beaten

275ml (½ pt) whole milk

1 heaped tbsp lard or goose or duck fat 1 large onion, sliced

8 pork sausages sea salt

1. First make the bat­ter. Put the flour into a bowl and whisk to get rid of any lumps, add the salt and the dried sage. Make a well in the mid­dle and add the eggs. Work the eggs into the flour, then grad­u­ally add the milk.

2. Pre­heat the oven to 200°C/400°F/ Gas Mark 6. Di­vide the lard or goose or duck fat be­tween 2 x 4-hole York­shire pud­ding tins. Put the tins in the oven to heat.

3. Bring a pan of wa­ter to the boil. Add a pinch of salt and the onion slices. Sim­mer for 3 mins, then drain. Cut the sausages into rounds.

4. Di­vide the onion and sausages be­tween the tins. Put the tins back in the oven and cook for 20 mins.

5. Re­move the tins from the oven. Pour in the bat­ter around the sausages and onion – there should be just enough bat­ter to reach the top of each hole. Bake for 20 mins un­til the York­shire pud­dings have risen and are a dark golden-brown.

6. Serve hot straight from the oven – with gravy if you like.

Per serv­ing: 318 cals, 19g fat (7.5g sat fat), 4g sugar, 0.75g salt

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