Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------"HOLE": BATTER MIXTURE-----------------------
4 oz Plain white flour
2 Small eggs
1/2 t Salt
10 fl Milk

---------------------"TOAD": SAUSAGES--------------------------
4 100% pork sausages

Essentially, this dish is Yorkshire pudding with sausages in it.

Preheat the oven to 450F. Saute the sausages briefly in a pan to draw
off excess fat. Reserve this. Cut the sausages into chunks.

Put the fat in a small roasting pan (a metal 9X9 cake pan is
perfect): add a little oil, if necessary, to bring the amount of fat
up to about 4 tablespoons. Heat the fat, either in a hot oven or on
the stove, until smoking hot. Meanwhile, prepare the batter mixture.
When the pan and fat are *very* hot, pour in the batter mixture,
scatter the sausage chunks onto it, and put the whole business into
the hot oven. Bake for about 5-10 minutes at 450F, then reduce to
400F and bake until the Yorkshire pudding around the sausages has
puffed up nicely and is a deep golden brown. This may take as long as
30 minutes or as little as 20: keep an eye on it. Serve immediately
when done. Warning: the pudding will deflate if kept waiting.

Variants on this dish can be made with chunks of leftover roast beef,
or almost any kind of meat, just so that you alter the cooking time
to take into account whether the meat being used has already been
cooked adequately when it goes into the pudding.

Also: some people like to add a little beer to the pudding mixture.

(Adapted from the description of Toad in the Hole in Jane Grigson's
OBSERVER GUIDE TO BRITISH COOKERY)

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