Toad in the hole

Serves 4

Serves 4

  • 12 chipolata sausages or 8 sausages (meat or plant based)
  • 1 tbsp sunflower oil
  • 140g plain flour
  • 2 eggs
  • Half tsp salt
  • 175ml semi-skimmed milk
  1. Heat the oven to 220C or gas 7
  2. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it.
  3. Whisk it together, then slowly add the milk, mixing all the time. Leave to stand.
  4. Put the sausages in a 20 x 30cm roasting tin with the oil and bake them in the oven for around 15 mins, turning them every five minutes.
  5. Remove the sausages from the oven. Be careful because the fat will be sizzling hot. If it isn’t, put the tin on the hob for a few minutes until it is. (the oil needs to be very hot or the batter won’t rise).
  6. Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden.
  7. Serve with gravy and your favourite veg.

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