Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Special Toad in the Hole

Mains
0
Cooking time: 
30-45 minutes
Serves: 
4
Preparation time: 
10-15 minutes
Ingredients: 
  • 175g Allinson Plain Wholemeal Flour
  • pinch of salt
  • 2 large eggs
  • 200ml Just Milk Semi-Skimmed
  • 200ml water
  • 45ml fresh chopped mixed herbs, such as parsley, rosemary and thyme
  • 8 pork sausages of your choice
  • 8 slices parma ham
  • 25g lard
  • 15ml (1tbsp) olive oil
  • 2 red onions, sliced
Equipment: 
  • Kenwood Chef Kitchen Machine or Kenwood k-Mix Stand Mixer
  • Kenwood Chef Kitchen Machine fitted with Balloon Whisk bowl tool
  • Pyrex Non Stick Roaster
Method: 
  1. Place the flour, salt, eggs and milk in the bowl, fit whisk and whisk on speed min for about 1 minute, increase to speed 4 for approx. 20 seconds, until well blended. Reduce the speed to 2 and with the whisk still running gradually add the water, increasing the speed if necessary until blended. Stir in herbs. Leave batter to stand for 1 hour.
  2. Preheat the oven to 220°C, 425°F, Gas Mark 7. Wrap each sausage in a slice of parma ham. Place the sausages and lard in a Pyrex Non-Stick Roaster and bake for 10 minutes, until very hot.
  3. Remove the roasting tin from the oven, pour in the batter and bake for 30 - 40 minutes, until well risen and golden.
  4. Meanwhile heat the oil in a large frying pan and cook the onions for approx. 10 -15 minutes, stirring occasionally, until caramelized. Remove the tin from the oven, scatter onions over and serve.