Toad in the hole is classic comfort food at its best. Serve with plenty of gravy and simple steamed vegetables.
Ingredients
- 115g/4oz plain flour
- large pinch of salt
- freshly ground black pepper
- 4 large free-range eggs
- 300ml/½ pint milk
- 2 tbsp/30g fresh thyme leaves
- 8 good quality pork, beef or vegetarian sausages
- 2 tbsp/30g Dijon mustard
- 2 tbsp/30g of beef dripping or white vegetable fat for vegetarians
- knob of butter, to serve
Method
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To make the batter, sift the flour into a large bowl. Add the salt and pepper.
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Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
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Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
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Preheat the oven to 200C/400F/Gas 6.
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Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
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Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
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Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
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Serve seasoned with black pepper and a large knob of butter.