Toad in the Hole {Foolproof Recipe!}
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tbsp Sunflower oil
- 8 Sausages (About 450g)
- 150 g Plain flour (all-purpose flour)
- Pinch Salt
- 3 Eggs (Medium, free range)
- 200 ml Semi-skimmed milk
- 50 ml Water
Method
- Preheat the oven: 220°C fan/240°C/475°F/Gas Mark 9.
- Make the batter: Whisk the flour and salt with the eggs until you have a very smooth, very thick paste. Add about a third of the milk, whisk until smooth, add the rest, along with the water and again whisk until totally smooth. Leave to rest in the fridge for at least 10-15 minutes.
- Cook the sausages: Add the oil and sausages to a metal oven proof tin and stir to coat everything with the oil. Place the dish in the oven and cook for 10 minutes until coloured all over.
- Batter goes in: Remove the dish from the oven and then pour in the batter around the sausages.
- Reduce the temperature and cook: Return to the oven and reduce the temperature to 200°C fan/220°C/425°F/Gas Mark 7. Cook for 30 minutes.
- DO NOT OPEN THE OVEN: Until at least 25 minutes has passed! It is ready when crisp and golden (you can leave it in the tin for 5-10 minutes before serving if it's sticking to the sides slightly.)