Toad in the Hole recipe
At a glance
| Serves | 3 |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Total time | 50 minutes |
| Meal type | Lunch, Main Dish |
| Allergy list | Egg, Milk, Wheat |
| Misc | Child Friendly, Serve Hot |
| Region | British |
| Description | Sausages in batter... A simple, but tasty dish with historical roots. |
| From blog | Baking for Invisible Sheep |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 9 sausages (3 per person generally)
- 3oz all-purpose flour
- 4.8fl oz milk
- 1 egg
- salt
- pepper
- 2 tablespoons vegetable oil
Optional
- 1 tablespoon sage
Directions
Step 1
Pre-heat the oven to 220°C / 425°F / Gas Mark 7
Sieve the flour into a large bowl, add sage if using, and make a well in the centre, break the egg into it and add some salt and pepper.
Step 2
Whisk the egg into the flour - as you whisk, the flour around the edges will slowly be incorporated. Then add the milk gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth.
Step 3
Arrange the sausages in the roasting tin and cook for 10 minutes in the oven on the middle shelf. Remove the sausages from the oven and place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the oil. When the tin is really hot and the oil is beginning to shimmer - it must be searing hot - quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.
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