Traditional Toad in the Hole is a quick and easy mid-week meal that the whole family will enjoy. You can use pork sausages or substitute with vegetarian sausages if preferred. Make the batter first, fry the sausages on one side and then pop it in the oven!
- Servings : 2-4
- Prep Time : 10 mins
- Cook Time : 25-30 mins
- Batter Chilling Time: 2 hours or more
Ingredients
- 8 to 12 x Thick Pork Sausages (approx 680g pack)
- Lard to line the tin
Batter Mix
- 8 oz Plain or Self Raising Flour
- 1 pint Semi-skimmed or full cream milk
- 2 medium Eggs
- Pinch of salt
Method
Make the Batter Mix first – preferably 2 hours beforehand
- Measure out the flour and sieve if any lumps are present
- Measure out the milk into a jug or container
- Using a large mixing bowl (preferably from an electric mixer), add all the flour
- Break the egg into a small bowl, removing any shell and checking the egg
- Make a small well in the middle of the flour and pour the egg into the centre
- Using a “K” beater or similar mixing blade, (not a whisk), beat the mixture on a medium speed in your food mixer for a few seconds until the milk and flour are thoroughly mixed. The mixer will begin to labour (slow down) and at this point, quickly add a little milk
- Slowly add half the milk to the mixing bowl and add a pinch of salt
- Stop the machine and unplug. Using a plastic ladle or wooden spoon, ensure that the flour at the bottom of the bowl has thoroughly mixed with the milk and that none is stuck to the mixer blade. At this point, the consistency should be a runny paste without lumps.
- Beat a little more to smooth out any lumps on a high speed for approx 1 minute
- Slowly add the remainder of the milk a little at a time, slowing the beating speed as the mixture becomes runnier
- Remove the mixture from the mixing bowl into a 1 pint basin or container, removing any lumps with the back of a desert spoon
- Cover the mixture loosely and place in the fridge for a least 2 hours. This softens the flour and creates a smoother batter mix
To make the Toad in the Hole
- Pre-heat the oven to the hottest temperature – the heat is needed to ensure the batter rises
- Heat some olive oil in a non-stick frying pan and then lightly brown just one side of the sausages without overcooking them
- Whilst the sausages are browning, place a knob of lard into your oven dish and put the dish in the top of the oven ensuring there is room for the batter to rise
- Once browned, take the hot dish from the oven and arrange your sausages in the dish with space around each one
- Slowly pour your batter mix into the hot oven dish so that the batter mix surrounds each sausage but does not cover them
- Place the dish back in the oven quickly and cook for 15 minutes without opening the oven door
- After 15 minutes, check the top of the dish through the oven door if you can to see if the batter is rising and the top is not burning
- Continue to cook for a further 10-15 minutes until the dish is fully cooked
Top Tips
- Remove any lumps at the early stage as once all of the milk is added, this is harder to do
- Always chill the mixture if time allows
Recommended Equipment
- Electric mixer
- Plastic ladle or wooden spoon
- Digital kitchen scales for measuring
- Measuring bowl
- 1 pint basin or jug
- Deep non-stick roasting tin – approx 15″ long x 2″ deep
