Toad in the hole is a Biritsh classic. I was told how to make it by my husband and I love it ever since. it`s a good comforting dish, that he usually drowns in gravy and HP sauce. I personally love it with a pint of Guinness 🙂
- 120g white flour
- 4 large eggs
- 300 ml milk
- 8 good quality pork, beef or any other sausage you like
- 2 tbsp oil
To make the batter, sift the flour into a large bowl
Make a well in the center of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
Preheat the oven to 200 degrees
Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Set aside
Brush small tray with oil and heat in the oven for five minutes or until the oil is hot and hazy.
Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
Serve with gravy and HP