Toad in the hole
Time: 5 minutes + 1 hour cooking
Toad in the hole is a simple, quick dinner. Once you’ve made the batter you can just bung it in the oven and forget about until it’s ready so it’s great for a midweek family meal. This always used to be a disaster when I made it, but this recipe seems to work as long as the oil is really hot when you put the batter in and the red onion adds a nice bit of flavour.
1 pack sausages
1 red onion, cut into wedges
100g plain flour
1 tbsp oil
Preheat the oven to 220C/200C fan
Cook the sausages and onion
Arrange the sausages and onion in a 20×30(approx) sized roasting tin. Drizzle a little oil over them and cook for 20 minutes until they have browned and the onions are soft. Meanwhile…
Make the batter
Measure the flour (100g) into a bowl.
Make a well in the flour then add the egg. Either break the egg in directly or crack it into a separate bowl first if your toddler is doing it and you’re worried about rogue shell.
Add a splash of the milk (300ml) then give it a mix to incorporate some of the flour.
Slowly add the rest of the milk while mixing until all the flour is combined and you have a smooth batter.
Season (you can also add a tbsp of mustard or thyme at this point).
Add your batter back into the jug you measured your milk in to make it easier to pour into your sausages.
Cook the batter
Quickly add the batter to the hot roasting tin. I don’t involve Hannah at this point – she has to stand well back and watch. The easiest way to do it is just to pull the shelf out of the oven a little and pour the batter in. It should sizzle and bubble at first as it goes into the hot oil.
Return to the oven and cook for 40 minutes. Toad in the hole is ready when the batter is cooked through, well risen and golden.
Serve with your favourite vegetables and/or some onion gravy.