Frying Pan Toad in the Hole with Black Pudding
Black pudding and sausages encased in a spongy, yet crisp Yorkshire batter. Perfect served with gravy on a cold Autumnal eve.
Ingredients
- 100 g plain flour
- 2 eggs
- 150 ml semi-skimmed milk
- 1 onion
- 4 pork sausages
- 2 tbsp vegetable oil
- 100 g black pudding, sliced
- Beef gravy for serving I used Bisto gravy granules for quickness
Instructions
- Make the batter: In a bowl, add the flour and season. Add the eggs and milk and whisk until smooth. Chill in the fridge.
- Meanwhile, pre-heat oven to 200 degrees/190 fan. Heat oil in a 26cm diameter cast-iron frying pan. Fry the sausages until brown.
- Slice the onion and add to the pan, a long with the black pudding. Fry until brown.
- Once everything has browned, pour in the batter. Leave to cook until the batter starts crisping at the sides. It may still look uncooked in the middle. Once you see the sides coming in, transfer to the oven for 25-35 minutes or until brown and crisp. Serve with gravy.
Notes
Aga cooking - All my recipes are tested and made on an Aga. If you're an Aga user like me, I'd suggest starting your sausages off on the boiling plate, adding the onions and black pudding, then transferring to the floor of the roasting oven for 10-15 minutes until the sausages are cooked. Add in the batter, leave until the sides become crusty and then back into the roasting oven for 25-35 minutes.