You've got to hand it to the English for having some of the most absurd names for food around. Spotted dick and jam roly-poly come instantly to mind. Another crazy-sounding dish we're big fans of: toad in the hole. And what better time to make it than in spring, as toads all over the country emerge from hibernation.
PS Don't worry -- the toads are really sausages that pop from a Yorkshire pudding batter.
This recipe serves six people, but you can add more sausages to the batter to feed more people. If you plan on doubling it, use two pans.
What you'll need:
2 large eggs
1 cup all-purpose flour
1/2 cup plus 2 tablespoons milk (preferably whole or 2 percent)
1/2 cup plus 2 tablespoons water
2 tablespoons Dijon or whole-grain mustard
Roasting tin or lasagna pan not bigger than 9 by 13 inches
6 precooked, quality sausages (such as Aidells) in a flavor your family likes
3 tablespoons canola or peanut oil
What you'll do:
- Whisk together the eggs, flour, milk, water and mustard. The mixture should be smooth with no yucky flour lumps. Let it sit for 15 minutes or so while you preheat the oven, read a book to your child, stare blankly into space, etc.
- Preheat the oven to 400 degrees F.
- Pour the oil into a roasting tin or lasagna pan, and put it in the oven to heat up. It should get hot enough to begin smoking.
- Remove the pan from the oven. Carefully (this is the part only the grown-up should do!) pour in the batter -- which will sizzle in a delicious way -- into the pan. Then lay the sausages in side by side.
- Put the pan back in the oven and cook for about 30 minutes until the batter is puffed and golden and the sausages all crispy and yummy looking.
Enjoy your toad!