Toad in the Hole Recipe - Great British Chefs

Main
easy
6
1 hour 10 minutes, plus 1 hour resting time for batter

PT1H10M

PT1H

Galton Blackiston's superb toad in the hole recipe helps you to indulge in this old favourite once again . Serve with your favourite side dishes and indulge in classic comfort food.

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Ingredients

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Toad in the hole

12 sausages, pricked with a fork
225g of plain flour
3 eggs
275ml of milk
25g of duck fat
1 pinch of nutmeg, freshly grated
1 pinch of sugar
1 pinch of black pepper
1 pinch of salt

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Make the batter well in advance. Sieve the flour, salt, pepper, sugar and grated nutmeg into a bowl

225g of plain flour
1 pinch of salt
1 pinch of black pepper
1 pinch of nutmeg
1 pinch of sugar

Make a well in the centre and break in the three eggs

3 eggs

Use a hand held whisk to slowly incorporate the eggs and then – while continuing to whisk – slowly add in the milk until the batter has the consistency of double cream. Whisk thoroughly to ensure there are no lumps of flour in the mixture. Place in the fridge for a least 1 hour

275ml of milk

Preheat the oven to 200°C/gas mark 6

Place a roasting tin in the oven until scorching hot

Add the duck fat and the sausages to the hot tin and return to the oven. Shake at regular intervals until the sausages are coloured all over and the fat is hot

25g of duck fat
12 sausages, pricked with a fork

Remove the batter from the fridge and give it a quick whisk. Once the sausages are evenly coloured, remove the tray from the oven and immediately pour the batter over the hot sausages – the batter should start to sizzle

Return to the oven immediately and cook for 30–40 minutes, or until the batter is well risen and golden

Serve immediately with your chosen accompaniments

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Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.