Toad in the hole

servings6
1 hour 10 minutes

Ingredients

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

Method

1
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
2
Make a well in the centre and break in the three eggs
  • 3 eggs
3
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
4
Preheat the oven to 200°C/gas mark 6
5
Place a roasting tin in the oven until scorching hot
6
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
7
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
8
Return to the oven immediately and cook for 30–40 minutes, or until the batter is well risen and golden
9
Serve immediately with your chosen accompaniments