History Cookbook: Toad in the Hole

Healthiness : (655 votes)

This recipe was submitted by Fergus 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, salt 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

There are 49 comments for this recipe.
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Name: Not Telling U	22nd March 2019
Do you need the fresh egg

Name: Jhhk	18th February 2019
Love this thanks

Name: Isaac	10th February 2019
The herbs and the parsley aren't necessary but I used plain flour and baking powder; can you use self-raising flour?

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