Toad in the hole is a British classic for a reason: rich, satisfying, with flavours that are similar to a Sunday roast, but with a quick cooking time that makes it a great mid-week dinner option. There are a couple of tricks to mastering this dish, but it's easy enough even for a beginner.
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How to make toad in the hole
To make enough for two, you will need:
- Free range pork sausages, six
- Plain flour, 150 grams
- Two large eggs
- Whole milk, 100 ml
- Salt, to taste
- Olive or rapeseed oil, two to four tablespoons
1. Preheat the oven to 200°C/Gas mark 6.
2. Pour the flour into a mixing bowl and make a well in the middle. Crack the eggs into the well and fold in the flour, carefully and slowly. Meanwhile, place a deep baking tray or oven dish into the oven.
3. Add the milk and mix well, until you have a lump-free batter that has the consistency of double cream. Add a little more milk if it's too thick. Cover the batter with cling film or plate and let rest in the fridge for around half an hour
4. Wearing oven gloves, remove the hot baking tray from the oven. Carefully pour in the oil – do this slowly to avoid splashing and burning yourself. Add the sausages and cook them in the hot tray until they are browned all over. You don't need to completely cook them, just brown them on the outside,
5. Take the batter out of the fridge and pour it over the sausages. Place the tray back in the oven and bake for 30 minutes.
Serve with gravy and your favourite salad/greens (we like serving this dish with wilted spinach).