TOAD-IN-THE-HOLE

1
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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Pre-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.
2Put 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.
3Remove 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 TOAD-IN-THE-HOLE

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