(remember i'm 9, & I make everything in these recipes, so can you)
Always have a grown up helping you in the kitchen!
Cooking is more fun when you work together & eat what you've made fresh from the oven!...& don't forget to wash those hands!
If you can make pancakes you can make this!Toad in the hole was a way of stretching meat – any meat – a bit further, with a filling cheap and thrifty batter. ..you can get away with serving one sausage each if you've got enough batter and a good gravy.
But, whether you're on a tight budget or not, toad in the hole is a simple favourite we don't cook often enough these days, & it will last for a few days covered in the fridge, making for some very quickly served satisfying winter food!
Always use PLAIN flour
The batter is left to rest for 30 minutes before use, and helps make for a lighter batter.
we need to get the oil smoking hot!
There is no bad toad in the hole, light is nice, though if it still doesn't rise properly it's dense & still tastey (enjoy it hot or cold)
You can make this & simply eat a big chunk of it on it's own with some sauce, or if you've got a good heavy pan my dad likes to make giant Yorkshire puddings (toad in the hole without the sausages) & simply add meat, gravy & vegetables as a meal., using the giant yorkshire pudding as a bowl with everything else inside!
Watch this short, step by step video with a grown up & see how simple it is to make! ..delicious, if you can make toast by yourself you can make toad in the hole & yorkshire puddings!
If you want to add sausages into individual portions of yorkshire puddings (the sausage becomes the "toad" in the batter "hole" ..simply brown off some sausages then drop them in the mixture when you pour it into a muffin / cupcake pan!
Trust me it's easy & you'll want to make more!!! & apart from the sausage, ..all the ingredients are a few pence per portion! ..eating cheaply never tasted better!
225g Plain Flour
1 tsp Salt
Sift Flour and Salt in to a large bowl and add the beaten eggs* and half the milk.
Whisk until it resembles wall paper paste (needs to be very smooth) add the rest of the milk and again whisk to form the batter, let it rest for 30 mins, this can be speeded up by placing it in the fridge for 10 mins.
Put a muffin tray with ½ tsp of beef dripping (fat) .. goose fat, or cooking oil (less tasty) in each muffin tray hole, pop it in the oven at the highest possible temperature (normally 270c) until your hear the oven click and reach temperature.
Remember it's hot! ..so use protective oven gloves...
Remove the muffin tray and pour in your batter (about ½ to ¾ way up each hole) place back in oven and reduce temp immediately to 230c (bake for 20 mins)
*Tip, when you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds!! The eggs forms the Glue that make them rise and stay together!!
When you eat them still warm from the oven you might want to pop some ketchup on, or if eating with a meal some gravy & veg! ...why not check out my cubs can cook post where I make somepork crackling at the same time, you'll be able to make a good sunday roast in no time by cmbining a couple of simple recipes together.
Because Cubs CAN cook ....if they simply try!