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Toad in the Hole
Experiment with adding other leftovers such as cheese, herbs, bacon and mustard into the batter. Allow 2 sausages per adult and 1 sausage per child. This is delicious served with an onion gravy.
Ingredients show imperial units
Serves 2 adults and 2 children
- 125g plain flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
- Ground black pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- 2 beaten eggs
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- 150ml cold water mixed with 150ml milk
- Leftover hard grated cheese
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
- 1 tablespoon sunflower oil
Sunflower oil
It is tasteless and heats to a high temperature so is a good all round oil.
Ideal for pan-frying, mayonnaise, dressings and marinades.
- 6 thick, herby sausages
- Leftover onions, courgettes, peppers – about 125g
Instructions
- Sift the flour and pepper into a bowl and make a well in the centre. Add the eggs to the flour, along with half the milk and water. Beat well until the batter is smooth, then add the remaining milk and water. The consistency should be like double cream, but no thinner. Add in the grated cheese if you have any. Put to one side while the oven heats up to 220°C (425°F) mark 7.
- Heat the oil in a small roasting tin on top of the stove, and add the sausages and leftover vegetables. Bake in the preheated oven for about 5 minutes, or until piping hot. Take the tin out of the oven and immediately pour in the batter over the sausages.
- Put back into the oven, and bake until the Yorkshire pudding mix is puffed and golden brown, about 30-35 minutes. Serve with onion gravy and green vegetables such as beans, broccoli, leeks and mashed potatoes.
TOP TIP
Eggs can be frozen successfully, but separately. For whites... Read more
Comments on this recipe
This dish was super, fast and tasty. I left the cheese off as I am supposed to be on a diet, but it was very filling and only needed a quarter of the whole dish.
I had some plain sausages to use up so I decided to make this. As my sausages were not "herby" I decided to put some mixed herbs in the batter mixture instead. It looked lovely when cooked and everyone enjoyed it.
Comments on this recipe