Winter Recipe: Sweet Toad-in-the-Hole

We’ve had some cold and dreary days recently, so it seems like the perfect time to share this recipe – just the thing for mid-winter indulgence.Sweet-toad-in-the-Hole1

Serves 6.

1 1/2 cups plain flour (half wholemeal).
2 eggs
1  1/2 cups milk
2 Tablespoons brown sugar
1 tsp vanilla extract

Put flour and brown sugar in a bowl, stir with a balloon whisk before whisking in eggs. Gradually add milk and vanilla, whisking well. Leave batter to stand for at least half an hour.

3 large, firm bananas, split and stuffed with chopped dark chocolate.
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Preheat oven to 200C ( F?) Melt 1 tablespoon of butter in an ovenproof dish, coating bottom of dish. Place bananas side by side, slit side up , in dish. Carefully pour batter around bananas and bake for around half an hour, or until batter is puffed and golden, and bananas are cooked. Cut into 6 portions and serve with butterscotch ‘gravy’, (and cream, if desired).

Sweet Toad-in-the-Hole

Butterscotch ‘Gravy’

1 Tablespoon cornflour
1 1/2 cups milk
1 Tablespoon butter
1/2 cup brown sugar
1/2 tsp vanilla essence

Mix the cornflour to a paste with some of the milk. Heat remaining milk with the butter and sugar, stirring until the sugar is dissolved. Pour over the cornflour paste, beating all the time, and then return the mixture to the pan. Bring it to the boil, stirring continuously, then add the vanilla and simmer for 2 or 3 minutes.

Pour the hot ‘gravy’ over the ‘toad-in-the-hole’.