Toad in The Hole – January 24th 2018

This recipe will serve approximately 4 people – depending ow many sausages you want to eat. I can only eat 2….

• 12 good quality sausages – butchers or a good quality supermarket brand
• 1 red onion
• back bacon or bacon medallions
• For the batter
• 2 large eggs
• 1 cup of plain flour – approx 128 gms (I use a pampered chef glass cup)
• half cup milk/water – approx 235 mls (I use a pampered chef glass cup)

 

Method

• Pre heat the oven to Gas Mark 5/190°C/375°
• Wrap at least half, or all if you prefer around the sausages.
• Place in a large non stick baking dish or stone – prick the sausages through the bacon
• Slice up the red onion and sprinkle over the sausage and bacon.

 

• Place the sausages and bacon in the oven and cook until the  sausages begin to go brown and the fat from the sausages has seeped out into the dish
• In the meantime add all the ingredients for the batter in a large bowl or jug, beat together with a hand whisk or electric held had whisk – ensuring the batter is smooth and doesn’t have any lumps in it.

 

• When you are happy that your sausages are brown enough, pour over the batter

 

• and place straight back in the oven and cook for approximately 30 minutes or until the batter is cooked, brown and risen.

 

• Whilst this is cooking prepare an onion gravy, vegetables (and mash), if required.

 

 

This dish is scrumptious with onion gravy, also a touch of English mustard goes down well too.