toad-in-the-hole

Name: TOAD-IN-THE-HOLE
Cook time: 35 min
Yield: 4
Cuisine: UK/Ireland
Ingredients: 4 ounce(s) plain flour; 1\4 level teaspoon(s) salt; 2 - eggs; 1\2 pint(s) milk; 1 pound(s) chipolata sausages; 1 ounce(s) cooking oil

42 Pinches 1 Photo

Denise Gregory

U.K

Updated on Apr 18, 2014

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.

Rate

prep time

cook time 35 Min

method Bake

yield 4-6 serving(s)

Ingredients

4 ounces plain flour
1\4 level teaspoon salt
2 - eggs
1\2 pint milk
1 pound chipolata sausages
1 ounce cooking oil

How To Make toad-in-the-hole

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.

Step 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.
Step 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.
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