Giant Toad in the Hole
This towering classic tastes spectacular and acts as a brilliant, comforting alternative to a traditional Sunday Roast layout.
Ingredients
- 9 eggs
- 300g cornflour
- 450ml soya milk
- 1 tbsp vegetable oil (for sausage searing)
- 50ml vegetable oil (for smoking hot tin architecture)
- 560g high quality sausages
Method
Step 1: Prep Eggs and Heat Tin Oil
Preheat your oven to 220°C. Break all 9 whole eggs directly into a large mixing bowl. Add your 50ml of roasting oil into a metal roasting tin and place it on the top oven racks until the oil is completely smoking hot.
Step 2: Whisk the Egg Base
Vigorously beat the eggs inside your bowl until uniform.
Step 3: Sear the Sausages
Drop the sausages into a frying pan with 1 tablespoon of oil. Cook over medium-high heat until the skins are lightly browned and sealed across all surfaces.
Step 4: Incorporate Flour and Milk
Measure and add your cornflour and soya milk directly into the beaten eggs, whisking thoroughly to build a smooth, thin Yorkshire pudding batter dough.
Step 5: Drop Sausages into Hot Tin
Carefully extract the smoking hot roasting tin from the oven. Arrange your seared sausages straight into the hot oil sheet—be highly cautious as the oil will spit; use a mesh splatter gauze if available.
Step 6: Pour Batter and Bake Disturb-Free
Pour your thin egg batter base directly over the sausages inside the pan and transfer immediately back onto the oven rack. Bake for 30 minutes until the batter balloon wall has risen high and turned crispy. To secure the rise, do not crack open the oven door at any point during cooking. Serve hot!
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