Toad In The Hole is favourite of mine, and thankfully JHogg loves it too! For years I thought it was hard to make because of the yorkshire pudding part. How wrong was I! It is mega simple and requires hardly any effort from me – the oven does all the hard work.
This recipe serves 4 adults, allowing for 2 sausages each. There are roughly 38g carbohydrate per portion – for the Type 1‘s among us!
- 125g Plain Flour
- 1/2 tsp English Mustard Powder (optional but oh so tasty)
- 2 Eggs
- 300ml Milk
- 8 Of Your Favourite Pork Sausages
- 1 tbsp Sunflower Oil
- Pinch Salt
- Heat the oven to 200C fan (220C if not fan)
- Pop your sausages into a roasting tin. You want it to be quite large, around 20cm x 30cm. Toss them in the oil making sure they are all coated. Put them in the oven for 15 minutes.
- If you can be bothered, sieve the flour. I sometimes skip this part because I’m in a rush! Stir in the mustard powder and salt.
- Pour your milk into a measuring jug, then crack your egg into it. Whisk it up.
- Make a well in the centre of your flour then pour in a little of your milk and egg mixture. Use a wooden spoon and gradually incorporate some of the flour. Add more milk and repeat until all the milk is added and you have a smooth batter. This take a little longer than just dumping it all in but it stops it from being lumpy. Pour the mixture back into your measuring jug – this will make the next stage easier.
- You will want to move fast for this bit. Once the 15 minutes are up, pull the baking tray from the oven. Quickly pour in the batter, it should sizzle when it hits the hot oil and fat from the sausages.
- Return it to the oven and cook for another 40 minutes. The batter should rise quite a bit and crisp up. When you poke a knife into the centre of the batter it should be set, not sticky.
- Serve your Toad In The Hole and enjoy with some mashed potato, veggies and gravy!
- JHogg likes his with a plain gravy, personally I like the little extra effort and make an onion gravy!
- You could add a little thyme to the batter, it tastes great but it is not something we have around the house very often.
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