print this recipe Print this recipe   save to disk Save to disk   Full version with graphics

Toad in the Hole

This recipe is in categories World War 2, Main courses, Party food,
About this recipe:
Difficulty: not rated

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

Ingredients

Making and cooking it
  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