Welcome to my first recipe post in forever! This is actually one of Luke’s. He’s a much more adventurous and talented cook than I am (I literally just do the basics, with no fannying about with herbs and spices) and he recently spent an entire week cooking different meals for us. What an angel. I figured even I would be able to master toad in the hole. So here goes!
For the most epic toad in the hole you will ever eat (serves two, FYI), you will require:
- 6 sausages
- 200ml milk
- 4 eggs
- 140g plain flour
- splash of olive oil
It’s super easy to prepare. Just preheat your oven to gas mark 8 (230 degrees), splash some olive oil in the base of a spring cake tin and plop your sausages on top in a random order. Then pop them in the oven for 10-15 minutes, until they just start to brown.
While they’re in the oven, start making your batter. Grab a large mixing bowl and chuck in your flour. Make a pit in the middle and crack your eggs into it. Whisk it all up, bringing in the flour from the sides, and add your milk slowly. Once it’s all aerated and resembles double cream, you can put it to one side until your sausages are ready.
Once your sausages have started to brown, take them out the oven. Whisk your batter up a wee bit and pour over the sausages. Return your mix to the oven for 30-45 minutes – until your sausages have cooked through and the batter has risen. Yup, I actually baked something that rose!
When everything’s cooked and risen and looking super-scrummy, quickly mix up some gravy (I rely on Bisto granules or Oxo cubes). Cut your work of art in half, transfer to plates and slosh a load of gravy over the top. Et voila!
Pretty yummers and warming for a winter evening!
Yum