Ready The Toads!

Toad in the hole with chips

On the luncheon menu today my dear moshers was Toad In The Hole served with chips and a slice of bread (see above photo). One of Britain's traditional meals it is usually served with vegetables and gravy (onion gravy mostly) but I decided to hit the chip pan instead because veggies aren't really that metal apart from fried tomatoes which are totally metal.
Sadly no real toads are involved in the making of the dish (aren't toads meant to be hallucogenic?) and all it consists of is sausages in the batter used for Yorkshire pudding. That all makes for some fantastic stodge, and we just luurve a bit of stodge here! It keeps you going on the Ale long after the lightweights have folded into an alcohol induced slumber.
My only bit of advice when making Toad In The Hole is don't make the batter too thick or it can taste very fatty/lardy. Try to judge the amount by the amount of sausages you're chucking into it. Its quick too, 220 oventemp for 40 mins and you are ready to eat.

Music to eat to ~ Uriah Heep, Magnum, Saxon, Wolfsbane