No, not beaten to within an inch of it’s life, and not always fish and chips, but some of my favorite comfort food has always had a generous helping of crispy coating, or for today’s toad in the hole, a cakey, crispy battery bed.
We’re not allowed to call it toad in the hole here, beanpole and tiny pants object to eating toads (fair play), so it has been christened ‘sausage cake’ and must be served with cauliflower cheese and green vegetables. They’ve been known to eat servings of this that adults would struggle with.
It’s just started snowing here and we all need warming up, so to hell with the calories, we’re having sausage cake for tea!
With the batter made, the oven goes on at top everything on degrees and I am going traditional on this one and putting great hulks of beef dripping into a baking tin. Whilst the oven heats up, I put a whole cauliflower into water to boil (this way it doesn’t go watery). This was a trick that my mum taught me. You then put it in the bowl and use a fork to break it up – no more messing about fishing bits out of the saucepan.
On the advice of generations before me, the most important thing about decent crispy batter is to get the tin and the oil (or fat) really flipping hot before you put in the sausages or mixture. So in the tin goes while the oven finishes heating to solar temperatures (about 230 C). Once it’s hot hot hot, take the tin out and pour in the batter (it should sizzle) then quickly stick the sausages on top and stick the whole lot back into the mega hit oven.
And about 30 minutes later, it’s ready to come out. I would have taken a photo of the finished thing, but they ate it before I got a chance!