Toad-in-the-Hole is a nice easy recipe for Yorkshire pudding fans who can’t be bothered to do a whole Sunday roast. It works particularly well as a warming winter dish, or you can have it in the height of a chilly British summer to use up some of those sausages you optimistically bought thinking that barbecue season had arrived. In this case, we used some fab sausages given to us by our friend Lucy, who raised the pig they came from on her farm (always good to know that the animal had a great life looked after by a kind person!). So, without further ado, here’s the recipe, which is adapted from one I found in a Co-op magazine ages ago.
- However many sausages you think you’ll want (in our case, one for me and two for Lee)
- 130g plain flour
- 3 eggs
- 300ml milk
- 2 carrots
- 1 red onion
- Olive oil
To make the batter, combine the eggs with the flour. I like to do this in a measuring jug for easy pouring later on, and a whisk will help you combine the ingredients thoroughly.
Then add the milk a little at a time until you have a runny batter. Cover and leave to stand for half an hour.
Preheat the oven to about 180 degrees C. Meanwhile, prepare the roasting tin by drizzling a liberal amount of olive oil and placing the sausages over it. Then chop the carrots and onion and arrange them around the sausages.
Put the roasting tin in the oven for 20 minutes to get the sausages cooking. Then take the tray out of the oven and pour the batter around the sausages.
Cook for a further 25 minutes or until the batter has risen and turned golden and the sausages are nicely browned.
Serve with your choice of gravy, and extra vegetables if you so desire.