Is Toad in the Hole the ultimate comfort food recipe? Potentially. It's certainly filling, delicious and ever so easy to pull together.
This is our foolproof recipe.
Choose whatever type of good quality sausages take your fancy. We recommend pork because they release a good amount of fat, which helps the batter to rise.
This can also, dare I say it, be made with vegetarian sausages. You'll just need to add more oil at stage 6.
This recipe serves 4 people.
Total time including cooking: 45 minutes
What you need
8 good quality pork sausages
200 g plain flour
2 large egg
300 ml milk
Salt and freshly ground pepper to taste
Vegetable oil (optional)
How it's done
- Heat oven to 220*C / 425*F / Gas Mark 8
- Sift flour into a bowl. Make a well in the centre and crack the egg into the hole.
- Season with salt and pepper to your taste.
- Begin to whisk the egg into the flour, manually or with a hand blender at low speed.
- Add the liquid a little at a time. Whisk until the batter is smooth. Put aside to rest.
- Arrange the sausages in a medium to large roasting tin that can go over direct heat and place them into the oven.
- Cook 8-10 minutes.
- Remove roasting tin from the oven and place it over medium heat.
- Add a little oil if the sausages have not released enough fat.
- When the fat is sizzling, pour the batter around the sausages.
- Return the roasting tin to the oven and cook for 25-30 minutes more, until the sausages are done and the batter is crisp and browned.
- Serve the toad in the hole straight away, very hot, with gravy.
Notes
For a lighter batter, you can substitute 300 ml whole milk with 200 ml semi-skimmed milk and 100 ml water.
Why not try it with flavoured sausages, such as Pork Leek & Chive?