Toad in the Hole

Toad in the Hole

Toad in the Hole

Course: MainCuisine: English
Servings

4

servings
Cooking time

40

minutes

INGREDIENTS

12 chipolatas
1 tbsp sunflower oil

For the batter
140g plain flour
½ tsp salt
2 eggs
175ml semi-skimmed milk

DIRECTIONS

Heat oven to 220C/200C fan/gas 7.

Put the 12 chipolatas in a 20 x 30cm roasting tin with 1 tbsp sunflower oil, then bake for 15 mins until browned.

Meanwhile, make up the batter mix. Tip 140g plain flour into a bowl with ½ tsp salt, make a well in the middle and crack 2 eggs into it.

Use an electric whisk to mix it together, then slowly add 175ml semi-skimmed milk, whisking all the time. Leave to stand until the sausages are nice and brown.

Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few mins until it is.

Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden.

Serve with gravy and your favourite veg.