[Sundae]

Toad in the Hole (serves 3-4:

Batter:
3oz (75g) plain flour
1 large egg
3 fluid ounces (75 ml) skimmed milk
salt & pepper to taste

Sausages:
6 good quality pork sauages (approx 14oz/ 400g)
1 tablespoon flavourless oil (if necessary)

Begin by making the batter:
* sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing
* with the back of a spoon, make a well in the centre, break the egg into it, add salt and pepper to taste
* measure the milk and 2 fl oz (55 ml) water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour
* as you whisk, the flour around the edges will slowly be incorporated
* add the liquid gradually, stopping to scrape the flour into the mixture
* whisk until the batter is smooth
* now the batter is ready for use and if well whisked can stand

* arrange the sausages in a roasting tin, and cook on the middle shelf at Gas Mark 7, 425 (220) for 10 minutes.
* now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil.
*when the tin is really hot and the oil is beginning to shimmer – it must be searing hot – quickly pour the batter in all around the sausages.
* immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.

* when the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy. Serve it immediately with gravy, and it's absolutely wonderful with mashed potato.

The recipe is basically my Mum's, with a check from Deliah (Smith) to make sure the translations were right. The tips are - LOTS of air in the batter, Smoking hot oil before it's added.

Am waiting for a response from my Indian ex colleague re one aspect of Tkka Masala.