Phil Vickery's British Classics
After a recent study shows nearly half of all under 35 year olds have never even heard of these British classics, Phil's on hand to save the day and prove they're not a myth and worthy of any modern day kitchen table!
Toad in the Hole
2 tbsp oil
8 large sausages
2 medium eggs
115g normal plain flour
½ pint milk (300mls)
ground white pepper
Serve with my soft onions with apple juice and fresh thyme (recipe below)
1. Preheat the oven to 220°C gas 7.
2. Place the oil into two 25cm non-stick frying pans. Add the sausages, 4 in each pan, and brown nicely.
3. Place the flour, eggs and half the milk into a large bowl. Whisk slowly, gradually incorporating the flour from the edge of the bowl. Finally add the rest of the milk and whisk well, then add salt and pepper. Split the mix evenly in two and pour into the two hot sausage pans and quickly place into the hot oven.
4. Straight away reduce the temperature to 200°C gas 6.
5. Cook for 25-35 minutes or until well risen and golden edges.
6. Once cooked, remove from the oven and eat straight away. Serve with creamy mash and my soft onions (recipe below).
Soft onions in apple juice & thyme
3 large red onions, peeled
150mls extra virgin olive oil, good quality
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
ground black pepper
200mls fresh apple juice
50mls cider vinegar
Preheat the oven to 200°C gas 6.
1. Slice the onions carefully into ½ cm slices across the onion, so you end up with all the rings intact in a slice. Lay them on a baking sheet, you can stack them 2 or 3 high if you need to. Drizzle over the olive oil and a good seasoning of salt and pepper, add the herbs.
2. Pour over the apple juice and vinegar. Cover with foil tightly, then place on the top of the stove to heat through then pop in the oven.
3. Cook for about 20-25 minutes, or until soft and sweet. This is very important, the softer the better. You are basically steaming them in olive oil, apple juice and vinegar. Enjoy with the toad in the hole.
Mum's Spotted Dick
225g self raising flour
55g castor sugar
water to bind
1. Place a steamer on the stove and half fill it with cold water and bring to the boil.
2. Grease a 9cm deep x 17cm wide Pyrex or heatproof bowl well.
3. Place the flour, sugar, suet and sultanas into a bowl and add enough cold water until you have a soft dropping consistency, similar to a sponge mix. Do not overwork or the finished pudding will be heavy and chewy to eat.
4. Spoon into the bowl then cover well with buttered foil.
5. Place in the steamer and steam for 1 hour 30 minutes, may take a little longer, remembering to top the steamer up with boiling water from the kettle periodically.
6. When cooked, remove from the steamer and turn out onto a hot plate.
7. Cover with hot custard or golden syrup and serve, simple as that and it's very good!