Adults and children both enjoy toad-in-the-hole, that classic dish of little sausages cooked in Yorkshire pudding batter. Chose
your favourite sausages, and serve individual ones as a treat for the whole family.
What you need:
115g plain flour
2 large eggs
a small bunch of fresh chives, snipped into small pieces
12 tiny chipolata sausages or cocktail sausages or 6 larger sausages cut in half
4 tablespoons of vegetable oil
salt and pepper (optional)
A 12 hole non-stick muffin/cake tin
Makes 12 individual toads.
What you need to do:
Preheat the oven to 220/gas mark 7.
To make the batter, put the flour and a pinch of salt and pepper in a large bowl. Make a hollow in the centre, then break the eggs into the hallow. Pour milk into the hallow. Whisk together the eggs and milk whilst gradually mixing the flour into the hallow. When all the flour has been mixed in, whisk the batter well to get rid of any lumps. Add the snipped chives and also whisk them into the batter. Pour the batter into a large jug. (The batter can be made up to 3 hours before you start cooking if you wanted to.)
Put 1 teaspoon of oil into each hole of the muffin tin and heat in the oven for 5 minutes. Remove from the oven and put 1 chipolata or half sausage in each hole, and return to oven for 5 minutes.
Remove the hot tin as before, stir the batter briefly, and pour some into each hole so that it is half full. Return the tin to the oven and bake for 20 minutes until golden brown and crispy.
Remove from the oven and ease each toad out of its hole. Eat straight away served with your fvourite side. We love it with smashed roast potatoes (recipe to follow) and lots of veg.