Toad in the hole

The batter in this family favourite is made like a choux pastry

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Ingredients (Serves 2)

  • 1 pack Smithfield No1 Outdoor Reared Pork Sausages with Nutmeg, or sausages of your choice

For the batter

  • 25g/1oz butter
  • 200ml/7fl oz milk
  • 75g/3oz self-raising flour
  • 2 medium eggs
  • 25g/1oz Cheddar cheese, diced

Method

Preheat the oven to 220°C, 425°F, Gas 7. Fry or grill the sausages until lightly browned. To make the batter, heat the butter and milk together in a pan until the milk begins to boil. Add the flour, beating constantly until smooth. Beat in the eggs one at a time. Spread a thin layer of the mixture into the base of a 20cm/8in round ovenproof dish. Arrange the sausages on top then pour over the remaining mixture. Scatter with the cheese then bake in the oven for 25 minutes, until the batter is risen and golden brown.

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