Unadorned Toad-in-the-Hole
This is about as simple a way of making it as possible. There are many possible accompaniments but today we kept it really plain and just had baked beans. Still great comfort food. Adjust quantities for more or fewer people. Please note that this recipe makes for quite a doughy mixture, which I think works well.
Use the best sausages (to your taste) available. Leftovers can be eaten cold - but there rarely are any!#mycookbook
Unadorned Toad-in-the-Hole
This is about as simple a way of making it as possible. There are many possible accompaniments but today we kept it really plain and just had baked beans. Still great comfort food. Adjust quantities for more or fewer people. Please note that this recipe makes for quite a doughy mixture, which I think works well.
Use the best sausages (to your taste) available. Leftovers can be eaten cold - but there rarely are any!#mycookbook
Open in Cookpad AppSteps
- 1
Sieve the flour into a bowl. Season and mix together. Make a hole in the middle of the seasoned flour.
- 2
Add the eggs and incorporate into the flour with a balloon whisk. Then progressively add the milk until all the ingredients are mixed together into a lump-free thickish batter.
- 3
Rest the batter (best in the fridge) for at least 1 hour but ideally a few hours or even overnight.
- 4
When you’re ready to cook, pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C) then melt the butter in a roasting dish and cook the sausages for 20-25 minutes, turning two or three times, until the sausage skins are lightly browned all over.
- 5
Turn the heat up to Gas Mark 8 or electric equivalent (Circotherm 190C). Whisk the rested, chilled batter and pour the mixture into the roasting dish. Cook for 30-35 minutes, until the batter has risen and is a nice “Yorkshire Pudding” colour but not burnt.
- 6
Enjoy on its own or with the accompaniments of your choice.
Cooksnaps
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