Toad In The Hole Recipe
Experience the comforting embrace of Toad in the Hole, where golden, crispy batter wraps around savory sausages, creating a dish that's as satisfying as it is simple to prepare.
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Servings: 4 Servings
Ingredients
- 150 g Plain flour
- Pinch Salt
- 3 Eggs
- 200 ml Semi-skimmed milk
- 50 ml Water
- 2 tbsp Sunflower oil
- 8 Sausages About 450g
Instructions
- Preheat your oven to 220°C.
- In an ovenproof dish, drizzle the sunflower oil, then add the sausages, making sure they are evenly coated in the oil. Place the dish in the preheated oven and allow the sausages to cook for 10 minutes.
- Meanwhile, in a large mixing bowl, combine the plain flour and a pinch of salt. Crack in the eggs, and whisk thoroughly until you achieve a smooth, thick paste.
- Gradually incorporate about one-third of the milk, whisking until the mixture is smooth. Continue to add the remaining milk along with the water, whisking until the batter is entirely lump-free.
- Once the sausages have had their initial cook, carefully remove the dish from the oven. Pour the prepared batter evenly around the sausages, ensuring they are partially submerged.
- Return the dish to the oven and reduce the temperature to 200°C. Bake for 30 minutes, taking care not to open the oven door before at least 25 minutes have passed, as this can affect the rise and texture. When the batter is golden and crisp, remove from the oven and serve immediately.
Notes
Serve with my Simple Onion Gravy for the perfect pairing. Avoid opening the oven door for the first 25 minutes of cooking to prevent the Yorkshire pudding from sinking. Use a metal tin instead of a ceramic dish, as it conducts heat better; ideally, the tin should be at least 30cm x 25cm to allow the batter to rise and spread around the edges. Pour the batter quickly to encourage a good rise. This dish is best enjoyed with mashed potatoes, onion gravy, and a side of vegetables.