Toad in the hole

This is a win, win recipe, no sifting of flour, no measuring of mls, just one cup for the batter ingredients and guaranteed to look and taste indulgent.

After making the Italian dish Pasticcio, which is a “hodge podge” dish, I thought it time to put on one of England’s main stays “Toad in the Hole”, or as we call it in our house “Frog in the bog”.

You can make it with or without the onions and tomatoes, or you may want to wrap some bacon round the sausages. (see Cooks tips)
If you got any mushrooms left over in the fridge they can go in too. (see Cooks tips)

Here's the recipe

Serves 4
Prep Time 10 mins
Cooking Time 30 mins
Ingredients

• 3 Large free range eggs
• Semi skimmed/half fat milk
• Plain/all purpose flour
• 6 Cumberland sausages, I used Abel and Cole organic sausages
• 1 Large onion, sliced
• 1 Large tomato, sliced
• 2 Tbsp Olive oil

Method

• Heat the oil in a large wok or frying pan
• Add the sliced onion
  and fry until soft and slightly golden
• Meanwhile heat the grill and brown the sausages
• Arrange the onion and sausages in an preheated 8 inch/203mm/20.3cm casserole dish

Method for the batter

• Break the eggs into a cup and take note of the level
• Transfer the eggs into a large mixing bowl
• Pour the milk up to the same cup level
• Transfer the milk to the mixing bowl with the eggs
• Do the same with the flour
• Whisk the ingredients together until air bubbles form on the top
• Pour over the sausages and add the sliced tomato on top
• Bake in a preheated oven 220°C/425°F/Gas mark 7 for approx 30 minutes, until pudding has risen above the dish and is golden brown

Cooks tips

• If you want to use sausages wrapped in bacon, wrap a rasher of bacon around each sausage, place in the casserole dish and bake in a hot oven 220°C/425°F/Gas mark 7 for 20 minutes, then add the batter
• For mushrooms, just slice thickly and fry off with the onion

Equipment

• Large mixing bowl
• Large frying pan or wok
• 8 inch/203mm/20.3cm casserole dish

Shopping List

• 3 Large free range eggs
• Semi skimmed/half fat milk
• Plain/all purpose flour
• 6 Organic Cumberland sausages
• 1 Large onion
• 1 Large tomato
• 2 Tbsp Olive oil