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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.


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