History Cookbook: Toad in the Hole

Healthiness : (21 votes)

This recipe was submitted by Furgus Martin, Chef at the Robinson Centre, Wyboston Lakes.

• 4 Sausages
• 4oz / 110g flour
• ½ tsp salt
• ½ tsp baking powder
• 1tsp chopped parsley
• ½ tsp dried herbs eg sage and thyme
• 1 egg
• ½ pint / 300ml milk
• 1oz / 30g dripping

• Weighing Scales
• Teaspoon
• Measuring Jug
• Oven Proof Dish
• Sieve
• Knife
• Chopping Board

Always wash your hands before preparing food.

1. Put the oven on to 200 C or Gas 6
2. Put the fat in an oven-proof dish and put it in the oven to heat
3. Skin the sausages and reform each one into two
4. Sift the flour, slat and baking powder, into a bowl and stir in the parsley and dried herbs
5. Make a hole in the centre and add the egg and half the milk
6. Stir together to form a smooth batter and once smooth, add the remaining milk
7. Carefully remove the dish with the hot fat and add the sausages, pour over the batter
8.  Bake for 30 – 35 minutes ( till risen) and golden brown