Well, we couldn’t call it “toad”, as we used some of those teeny tiny cocktail sausages that needed eating up after the holiday.
Put the sausages in the oven at gas 6, in my ancient and beloved white enamel gratin pan which cooks Yorkshire Pudding like a dream, although it is a horror to wash up, especially now we have no dishwasher … I added a dollop of beef dripping, but you could use olive oil.
Made a batter by putting 3oz of plain flour and a pinch of salt – oh, and some ground black pepper – in a bowl, making a well in the centre, and beating in a whole egg. Then should have added 3oz of milk and 2oz of water, but the scales ran amok, so I’ve no idea what exactly I added – I just did the consistency by eyeball.
Once the sossies looked reasonably on the way to being cooked, about 20 minutes, probably, I ramped up the oven to the dizzy heights of gas 7, then poured the batter into the dish and bunged it back in for another 20 minutes or so.
We had this with the very last of the brussels sprouts I bought on Christmas Eve and HP sauce (in my case) and the last of the red cabbage (in Pete’s). Fab on a cold snowy night.