Photo credit © thislittlepiggywenttothefarmersmarket.com

Recipes from around the world: Toad in the Hole

As you may know I’ve been highlighting recipes from all the locations featured in my novel, Eteka: Rise of the Imamba. For this post lets travel to England and highlight a traditional recipe that is actually quite easy to make. Let’s get to it:

Ingredients:

• 115g/4oz plain flour
• large pinch of salt
• freshly ground black pepper
• 4 large free-range eggs
• 300ml/½ pint milk
• 2 tbsp/30g fresh thyme leaves
• 8 good quality pork, beef or vegetarian sausages
• 2 tbsp/30g Dijon mustard
• 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians
• knob of butter, to serve

Process:

• To make the batter, sift the flour into a large bowl. Add the salt and pepper.
• Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
• Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3–4 hours.
• Preheat the oven to 200C/400F/Gas 6.
• Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
• Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
• Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35–40 minutes until well-risen and golden-brown.
• Serve seasoned with black pepper and a large knob of butter.

Enjoy your next cup of tea, hot chocolate or coffee in one of my “I am the Boss™” mugs, available in different colors and styles! A great gift for your boss, coworkers, friends and family!

Follow I am the Boss Mugs on Instagram @ iamthebossmugs