Toad in a Hole
Cook Time 20 minutes (+ 1 hour resting)
110g plain flour, sifted
Pinch of salt
½ tsp nutmeg
2 whole eggs
300 ml milk
10g clarified butter, melted + an extra 6 tbs.
6 mini chipolata sausages
6 pieces of streaky bacon, cut in half
2 onions, finely sliced
2 tbsp flour
450ml hot chicken stock
1 ½ tsp Worcestershire sauce
1 tsp Dijon mustard
Preheat an oven to 200C.
Grease a 6-hole deep muffin tin with some extra-clarified butter.
For the Yorkshire pudding mixture, combine the flour, salt and nutmeg together. In a jug whisk the eggs with the milk and butter. Make a well in the centre, and pour in the egg mixture, a little bit at a time. Rest for 1 hour in the fridge.
Wrap each sausage with a piece of bacon and fasten together with a toothpick grill in a hot pan with a little oil until golden brown. Remove from the pan and take out the toothpick.
Heat muffin tin for 3 minutes in the oven. Remove and quickly add a sausage into each hole and then pour in the batter ¾ full. Bake in the oven for 20-25 minute or until the batter is golden brown.
In the same pan that you cooked the sausages, add 3 tbs. of the remaining butter and sauté the onions with a good pinch of salt for 10 minutes or until soft and golden brown. Now add the flour, cook for 1-2 minutes. Now add little by little the stock at first, and then pour the remaining in. Bring to the boil and reduce until thick. Add the Worcestershire and mustard.
Serve toads with a lovely puddle of gravy.