History Cookbook: Toad in the Hole
About this recipe
Healthiness : (692 votes)
This recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston Lakes.
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

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

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Name: Aaron | 17th April 2020 |
This recipe is amazing! My entire family really loved it! It's filling and easy to make. Seriously, it's REALLY nice! Thanks cookit! |
Name: Not Telling U | 22nd March 2019 |
Do you need the fresh egg |
Name: Jhhk | 18th February 2019 |
Love this thanks |
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