Toad in The Hole

Name: Toad in The Hole
Total time: 4200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 tsp Mustard Powder; 300 ml Milk; 1 Large Egg; Pinch Salt; 100 g Plain Flour; 8 Sausages

sophie_chis @cook_2552194

United Kingdom, Scotland

(I know it doesn't look pretty! But that's why its called toad in the hole!)
My Dad's favourite dish to cook- toad in the hole. Its a warm, hearty meal that's not too heavy on the stomach. Best served with roast potatoes and boiled/roasted vegetables on the side. I usually use Cumberland sausages, but you could use any sausages- like plain pork sausages, apple sausages or chorizo!

Enjoy.

sophie_chis @cook_2552194

United Kingdom, Scotland

Enjoy.

Saved

Ingredients

70 mins

4 servings

1/2 tspMustard Powder
300 mlMilk
1Large Egg
PinchSalt
100 gPlain Flour
8Sausages

Saved

Steps

70 mins

1

Heat oven to 220C/fan 200C/gas 7. Tip flour into a large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
2

Put the sausages in the oven for round about 15 minutes in a 20x30 deep tray (you will cook the batter in this later)
3

Once sausages are ready, take out and leave to cool in the tray for 10 minutes.
4

Pour the batter over the sausages evenly and put back in the oven and bake for 30-40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
5

Cut into 4 equal slices. (it may look big but its all air!) Best served with roast potatoes, gravy and some yummy vegetables on the side