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History Cookbook: Toad in the Hole

This recipe is in categories World War 2, Main courses, Party food
About this recipe
Healthiness : (316 votes)


This recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston Lakes.
Ingredients
  • 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
Equipment
  • Weighing scales
  • Teaspoon
  • Measuring jug
  • Oven proof dish
  • Sieve
  • Knife
  • Chopping board
Making and cooking it
Always wash your hands before preparing food 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
Toad in the Hole - print view  Toad in the Hole - print view

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Comments
There are 40 comments for this recipe.
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Name: Molly 7th November 2017
fav tea ever : )
Name: Amber 29th October 2017
I am making this for my ww2 homework as I like Yorkshire pudding and sausages and this recipe looks delicious
Name: Emma 9th July 2017
This looks yummy
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