Lamb Chop Toad In The Hole
|Batter||4 Cup (64 tbs)|
|Plain flour||100 Gram|
|Cold water||125 Milliliter|
Trim the cutlets of excess fat and place them in a roasting tin.
Cut the lard or dripping into small pieces and dot over the cutlets.
To make the batter: sift the flour, Bisto Powder and salt together.
Make a well in the centre and break in the egg.
Add half the milk and half the water and gradually mix.
Beat until smooth; add the rest of the liquid and beat or whisk for about 5 minutes to incorporate plenty of air into the batter.
Leave to stand for 1 hour.
Preheat the oven to 220Â°C/425Â°F/Gas Mark 7.
Place the tin of lamb cutlets in the oven and roast for 10 minutes; turn the chops once.
Pour the batter into the tin and bake for 40-45 minutes, until the batter is well risen and golden brown.