Toad in the Hole
Ingredients
- 6 good-quality pork sausages (about 400g/14oz)
- 1 tbsp oil (if necessary)
- 75g/3oz plain flour
- 2 eggs (large or medium)
- 75ml/3 fl oz semi-skimmed milk
- 55ml/2 fl oz water
Instructions
Preparation: 10 minutes; Cooking: 45 minutes; Total time: about 1 hour
Yield: 3 servings
- Pre-heat the oven to 220°C (425°F/Gas mark 7).
- Sieve the flour into a large bowl, holding the sieve high to get a good airing.
- Make a well in the centre of the flour and break the eggs into it.
- Measure the milk and water into a measuring jug, and slowly whisk the egg into the flour, gradually adding the liquid. Whisk until smooth.
- Arrange the sausages in the roasting tin, then cook in the oven for 7–8min.
- Add some oil if necessary, and allow it to heat for a further 4–5min (must be very hot).
- Remove sausages from oven and immediately pour the batter around them, then immediately return to oven.
- Cook on highest shelf for 30min, until brown, crisp, cooked, and not too squidgy.
- Serve with gravy and potatoes.