Toad in the Hole
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Recipe serves 4
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Preparation Time
15 min
- Cooking Time
40 min
Ingredients
- 3 medium eggs
- 250ml cup of plain flour
- 300ml semi-skimmed milk
- 6 good-quality Cumberland sausages (approx. 450g)
- Dash of Knorr Chicken Touch of Taste (or Beef)
- 25g beef dripping or vegetable oil
- Gravy, to serve
Method
- Pre-heat oven to 190˚C.
- Break the eggs into a large bowl and whisk vigorously.
- Add the flour little by little, sprinkling it over the surface of the beaten eggs and whisk until it makes smooth paste.
- Add the milk in little by little, until it’s blended into the egg and flour mix.
- Whisk the batter well and season with a dash of Knorr Chicken Touch of Taste – this gives the batter a nice roasty flavour.
- Set the batter aside to stand for an hour or two. This will help make the batter light and airy when baked.
- Pre-heat the oven to 220˚C.
- Place a deep roasting tin the oven to heat through well.
- Heat the beef dripping or vegetable oil in a large frying pan on the hob. Add in the Cumberland sausages and fry until browned on all sides, turning often. I use Cumberland sausages because they’re large and chunky and work well in this dish. For a healthier version, you can grill the sausages instead of frying them.
- Transfer the browned sausages and the dripping or oil in which they were fried to the pre-heated roasting tin. Place the tin in the oven and heat through for 5 minutes.
- Pour the rested batter over the sausages in the roasted tin. Return to the oven and bake for 25–30 minutes until the batter has risen and is golden-brown.
- Serve at once, with gravy on the side.
