Nothing beats a hot serving of toad in the hole on a cold winter evening and using just five ingredients it costs next to nothing to knock together.
Our recipe gives you the basics plus some alternatives which you can use if you fancy a change.
- 6-8 Sausages (around 450g, grab whatever you can afford)
- 75g Plain flour
- 1 egg
- 75ml milk
- 60ml water (you can use ale instead if you have some to hand )
- 3-4 tablespoons cooking fat (vegetable oil, sunflower oil, dripping or lard)
Heat the oven to 220°C
You will need a large roasting tin or cast iron pan around 20cm x 25cm
- First, brown the sausages. You can do this in a frying pan with a little oil, or if you prefer you can brown them under the grill. Try and give them a good, even colour.
- While the sausages are cooking make a start on your batter: break the egg into a large bowl and beat with a whisk until thickened then gradually add the flour whisking all the time.
- Once the flour and egg are combined gradually add the milk and water (or ale if using). Season the mix with salt and pepper and if you have some mustard in the house, you can add a tablespoon at this point to bring some extra flavour. Keep whisking until all the liquid has been combined with the egg and flour to make a smooth batter.
- When your batter is ready and your sausages done it’s time to make the Toad in the Hole. Put your roasting tin or pan on the stove over a high heat and add your cooking fat. When hot, add your sausages followed by your batter, pouring all around your sausages. Transfer to the hot oven and cook on a high shelf for 30-40 minutes.
- When the batter is risen and browned, take from the oven and serve. It’s great on it’s own but you can add some accompaniments such as gravy, peas and mash.