Toad in the Hole

06 NOVEMBER 2014

Serves: 4

Preparation Time: 15 min

Cooking Time: 40 min


3 medium eggs
250ml cup of plain flour
300ml semi-skimmed milk
6 good-quality Cumberland sausages(approx. 450g)
Dash of Knorr Chicken Touch of Taste (or Beef)
25g beef dripping or vegetable oil
Gravy, to serve


Pre-heat oven to 190˚C.
Break the eggs into a large bowl and whisk vigorously.
Add the flour little by little, sprinkling it over the surface of the beaten eggs and whisk until it makes smooth paste.
Add the milk in little by little, until it’s blended into the egg and flour mix.
Whisk the batter well and season with a dash of Knorr Chicken Touch of Taste – this gives the batter a nice roasty flavour.
Set the batter aside to stand for an hour or two. This will help make the batter light and airy when baked.
Pre-heat the oven to 220˚C.
Place a deep roasting tin the oven to heat through well.
Heat the beef dripping or vegetable oil in a large frying pan on the hob. Add in the Cumberland sausages and fry until browned on all sides, turning often. I use Cumberland sausages because they’re large and chunky and work well in this dish. For a healthier version, you can grill the sausages instead of frying them.
Transfer the browned sausages and the dripping or oil in which they were fried to the pre-heated roasting tin. Place the tin in the oven and heat through for 5 minutes. Pour the rested batter over the sausages in the roasted tin. Return to the oven and bake for 25‐30 minutes until the batter has risen and is golden-brown.
Serve at once, with gravy on the side.