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Toad in the hole recipe
Toad in the hole recipe from minette |
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Ingredients6 good-quality pork sausages – about 400g (14oz)1 tbsp groundnut or other flavourless oil (if needed) For the batter: 75g (3oz) plain flour 1 large egg 75ml (3 fl oz) semi-skimmed milk Salt and freshly milled black pepper 55ml (2 fl oz) water |
Handy HintYou could use other sausages if you don't eat pork - just keep an eye on the cooking time. Onion gravy works best! |
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Method1. Preheat oven to 220C/Gas 72. Begin by making the batter - sieve the flour into a large bowl. Make a well in the centre, break the egg into it and add some salt and pepper. 3. Put milk and water in a jug and using an electric hand whisk on a slow speed, begin to whisk the egg into the flour 4. Then add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. 5. Arrange the sausages in a roasting tin (solid base - about 23x15cm or 9x6 inches) and put in the oven (low shelf) for 10 minutes. 6. Place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook for 30 minutes. Serve with gravy. | |||||||||||||||||||
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