Recipe Details

Toad in the hole

Ingredients

• 8 Pork Sausages
• 110 g (4oz) Plain White Flour
• 300 ml (½ pint) Milk
• 2 Small Eggs
• ½ tsp Salt

Method

Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Preheat the oven to 230°C; 450°F: Gas 8
Fry the sausages in a pan to lightly colour and remove excess fat, reserve the fat.
Place the fat in a small roasting tin adding a little oil, if needed, to bring the amount of fat up to about 4 tbsp.
Heat the fat until smoking hot then pour in the batter.
Add the sausage chunks and place into the hot oven.
Bake for about 5-10 minutes at 230°C; 450°F: Gas 8, then reduce to 200°C; 400°F: Gas 6 and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown.
Serve immediately or the pudding will deflate.