Toad in the Hole
This classic British dish is perfect comfort food. Good with onion gravy, green vegetables, and mustard. Looking for more Sunday lunch recipes or need some inspiration for your roast dinner side dishes? Look no further.
Prepare Ahead
The batter can be made up to 24 hours in advance. Keep chilled and whisk briefly just before using.
Instructions
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1
To make the batter, put the flour into a bowl with the salt, make a well in the centre, and add the eggs with a little of the milk. Whisk together, gradually incorporating the flour. Add the remaining milk and whisk to make a smooth batter. Leave to rest for at least 30 minutes.
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2
Preheat the oven to 220°C (425°F/Gas 7). Pour the oil into a roasting tin or shallow ovenproof dish. Add the sausages and toss them in the hot oil. Bake the sausages for 5–10 minutes, or until they are just coloured and the fat is very hot.
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3
Reduce the oven temperature to 200°C (400°F/Gas 6). Carefully pour the batter around the sausages and return to the oven for a further 30 minutes, or until the batter is risen, golden, and crisp. Serve immediately.
Ingredients
- 125g plain flour
- 2 eggs
- 300ml milk
- 2 tbsp vegetable oil
- 8 sausages
Serves 4
Total time required 1 hr
- Preparation time: 20 mins
- Cooking time: 40 mins
Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008