TOAD-IN-THE-HOLE

Denise Gregory

By
@DGWales

This is lovely dish that can be served as a mid-week 'roast', with mashed potato, vegetables & gravy.

NB: The photo is one I copied from the internet, but is a good representation of how this recipe will look when completed.


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Rating:

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Serves:

4-6

Cook:

35 Min

Method:

Bake

Ingredients

4 oz
plain flour
1\4 level tsp
salt
2
eggs
1\2 pt
milk
1 lb
chipolata sausages
1 oz
cooking oil

Directions Step-By-Step

1
Pre-heat the oven to 425F/218C, Gas Mark 7.

Sieve the flour & salt into a bowl, make a well in the center, add the eggs & gradually stir in half the milk. Beat for 4-5 minutes then add the remaining milk & beat again lightly.
2
Put the cooking oil OR lard in a baking tin, (approx. 7 by 11 inches) & place in the oven until very hot. Meanwhile, prick the chipolata sausages.
3
Remove the tin from the oven & carefully place the sausages evenly in the hot fat. Pour over the batter, (beat again first if it has been allowed to stand), & bake in the oven for 35-45 minutes. Serve immeadiately.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: UK/Ireland