Toad In The Hole

• porties: Serves 2-3

Ingrediënten

30g beef dripping or lard

5-6 good-quality Irish sausages

2 eggs

100g plain flour, sifted

120mI whole Irish milk

50ml Irish red ale

1 tbsp wholegrain mustard

To serve:

Peas

Onion gravy

Instructies

1 Preheat the oven to 22°0C/200°C/gas mark 6.

2 Place half of the lard or dripping in a pan over a medium heat and brown the sausages on all sides.

3 Place the eggs in a large bowl and beat with an electric whisk until thick. Add the flour and milk bit by bit and beat until smooth. Stir in the ale and mustard and set aside for 15 minutes.

4 Put the remaining lard in a roasting tin and place in the oven to heat.

5 Once the sausages are browned and the batter has rested, remove the roasting tin and place over a medium heat. Pour in the fat from the sausage pan, then add the batter, which should sizzle as it hits the tin. Add the sausages and return to the oven.

6 Bake for 25-30 minutes until the batter is well risen and golden, then serve immediately with peas and onion gravy.