Toad in the hole

Everyone loves a good toad in the hole - Anthony Worrall Thompson's is a mix of crispy herb batter and plump sausages

Ingredients (Serves 4)
  • 2 tbsp olive oil
  • 2 onions, peeled and finely sliced
  • 1 tbsp fresh thyme leaves
  • 8 Freedom Food labelled sausages
  • 2 tbsp Dijon mustard
  • 4 tbsp beef dripping

For the batter
  • 100g/4oz plain flour
  • A large pinch of salt
  • 4 Freedom Food free-range eggs
  • 300ml 1/2pt milk
  • 2 tbsp fresh thyme leaves
  • Freshly ground black pepper
Preheat the oven to 220°C, 425°F, Gas 7. Heat the oil in a pan, add the onions and thyme leaves and cook until soft but not coloured. Spoon the mix into the bottom of a roasting dish.

To make the batter, sift the flour and salt into a large bowl. Make a well in the centre and break the eggs into it,gradually beating them into the flour. Slowly add the milk until the batter is thick enough to coat the back of the spoon. Stir in the thyme and season with black pepper. Cover and leave to stand for 30 minutes.
Fry the sausages over a medium heat until golden brown all over. Brush them with the mustard and set aside.
Add the dripping to the onions in the roasting dish and place in the oven for 5 minutes, or until the dripping is hot and almost smoking. Add the sausages to the dish and pour in the batter. Immediately return the dish to the oven and bake for 35-40 minutes until well risen and golden. If the batter begins to brown too much, reduce the oven to 190°C, 375°F, Gas 5. When ready, serve immediately.
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