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Toad in the Hole

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

Experiment with adding other leftovers such as cheese, herbs, bacon and mustard into the batter. Allow 2 sausages per adult and 1 sausage per child. This is delicious served with onion gravy.

 125 g plain flour
 Ground black pepper
 2 beaten eggs
 150 ml cold water mixed with 150ml milk
 Leftover hard grated cheese
 1 tbsp tablespoon sunflower oil
 6 thick, herby sausages
 125 g leftover onions, courgettes, peppers
1

Sift the flour and pepper into a bowl and make a well in the centre. Add the eggs to the flour, along with half the milk and water. Beat well until the batter is smooth, then add the remaining milk and water. The consistency should be like double cream, but no thinner. Add in the grated cheese if you have any. Put to one side while the oven heats up to 220°C (425°F) mark 7.

2

Heat the oil in a small roasting tin on top of the stove, and add the sausages and leftover vegetables. Bake in the preheated oven for about 5 minutes, or until piping hot. Take the tin out of the oven and immediately pour in the batter over the sausages.

3

Put back into the oven, and bake until the Yorkshire pudding mix is puffed and golden brown, about 30-35 minutes. Serve with onion gravy and green vegetables such as beans, broccoli, leeks and mashed potatoes.