Tuesday, 29 July 2014

Toad in the Hole

After getting my hands on a box of eggs laid by our chickens at home in Lincolnshire I was very excited to make something extra special with them. Home laid eggs definitely taste better, so they really take a good old fashioned Toad in the Hole up a notch. 

This recipe is my own, and it turned out great. It was meant to feed two very hungry people, but really it serves three. Or two with leftovers for one tasty meal the next day. Anyway it's easy to double (and any leftover batter can be made in to pancakes!)

It takes approximately an hour from start to plate.


6 large good quality sausages 
A few glugs of olive oil

For the batter:
100g plain flour
150ml milk
50ml water 
2 large eggs
Pinch of salt


1. Preheat the oven to 190c. Prick the sausages and spread evenly in a deep baking tray. Put in the oven to start them off while you're making the batter

2. Place the flour in a large mixing bowl. Add one egg, followed by a little milk, and mix thoroughly. Keep going until all the milk and water has been incorporated, so you have a smooth, runny mixture. Set aside for now. 

3. Take the sausages out of the oven after 20 minutes and pop them on a plate. They should have released a tiny bit of fat, but add a couple of lugs of olive oil. Then turn the oven up to 240c and put the oil back in for 5 minutes. The oil needs to get really hot. 

4. Whisk the batter for 3-4 minutes with a hand whisk, until the mixture has loads of tiny bubbles on the top. This is crucial to make the batter rise. 

5. Now, put the sausages back in the tray and pour the mixture over them.

Turn the oven down to 220c. Cook for 25-30 minutes or until the batter is well risen and golden brown. 

Serve with your choice of veg and plenty of gravy. I had sweetcorn, carrots and mash with chives. 

Absolute perfection!

1 comment:

  1. Toad in the hole is one of my go to Winter comfort foods. There's something about having it with mashed potato, gravy and loads of veg!