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A traditional toad in the hole recipe offers a true classic. The secret is a light bubbly batter with flavourful porky sausages. You will know how to make toad in the hole from now on.
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- Serves 4
- Preparation time 30 mins
- Cooking time 35 mins
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- 1 mug plain flour (approx. 200g) sieved
- 4 medium eggs
- ¾ mug milk (approx. 150ml)
- ¼ mug water (approx. 50ml)
- pinch salt and ground white pepper
- 8 Donald Russell Pork Sausages
- A knob of dripping, duck or goose fat
or 3 tbsp vegetable oil
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- Mix together the flour, milk, water and seasoning, add the eggs, whisk and leave to rest in the fridge for 30 minutes or overnight.
- Preheat oven to 180°C/Fan 160°C/Gas 4, add sausages to large roasting tin with the fat and cook them for 10 minutes until they start to brown.
- Remove the batter from the fridge and whisk again.
- Increase oven temperature to 220°C/Fan 200°C/Gas 7. Carefully remove the tin from the oven (the fat will be very hot) and spoon or ladle the batter mix into the tin.
- Put back in the oven and leave until well risen and golden brown, about 20-25 minutes.
- Cut into slices and serve filled with gravy.
- Serve with seasonal vegetables
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