Toad In The Hole

Who doesn't love a generous, heart warming helping of Toad in the Hole? Hillfarm cold pressed rapeseed oil has a high burn point, ideal for the hot temperatures needed to make the perfect Yorkshire pudding.

Cooking Time 50 minutes
Roast Roast
Serves Serves 4

Ingredients

  • 8 good quality pork sausages
  • 1 large red onion, sliced into 8 wedges
  • 75g plain flour
  • 60ml cold pressed rapeseed oil
  • 1 free-range egg
  • 90ml milk
  • 50ml water
  • Salt & pepper, to season
  • A few sprigs of fresh thyme

Method

  1. Preheat the oven to 220ºC (gas mark 7).
  2. Put the sausages, onion and a few sprigs of thyme into a deep baking dish with 2 tablespoons of oil.
  3. Place in the oven to brown one side of the sausages.
  4. While the sausages are cooking, prepare the batter. Add the flour and a pinch of salt to a large bowl, make a well in the centre and add the egg, milk, water and 2 tablespoons of oil.
  5. Using a whisk (a hand-held electric whisk is ideal, if you have one), gently incorporate all of the flour into the wet ingredients until you have a light batter.
  6. Turn the sausages so the browned side faces down.
  7. Pour the batter mixture around the sausages and cook for a further 25-30 minutes until crispy and golden brown.
  8. Garnish with a little more thyme and serve with seasonal vegetables and gravy.

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