|Six chunky sausages|
|90g / 3¼oz plain flour|
|90ml / 3fl oz of semi-skimmed or full fat milk|
|60ml / 2fl oz water|
|1 large egg|
|1 tablespoon of groundnut oil (or vegetable oil)|
The only preparation required is to set your oven to its highest temperature with the roasting dish in it.
This traditional recipe has changed over the years and that explains why the name "toad in the hole" no longer describes what it now looks like. Originally this recipe consisted of small bits of rounded meat poking out from the batter and indeed the meat did look slightly like small toads. Over time however sausages have replaced the bits of meat.
To remain more true to the original recipe you could remove the skin from the sausages and form the meat into little balls but, for us, sausages do just fine.
Use chunky sausages for this recipe (we used Cumberland sausages), they cook and look much better compared to smaller sausages. As with most food, quality comes at a price and sausages are no exception. But a pack of six good quality sausages can be bought for £2 making this a good value meal for three people with some mashed potato or vegetables.
There's no secret about making good batter, the correct ingredients (only three are needed) and the hottest oven you can muster up. It's a good idea to place the baking tray directly on the heated hob whilst pouring in the batter over the sausages, and then quickly but very carefully placing it back in the heated oven. Maintaining a high temperature is the key to a crispy batter.
On it's own toad in the hole is rather dry and it definitely needs something with a bit of moisture. Gravy goes very well with it as do baked beans or spaghetti hoops.
Recipe by David Marks.
Sift the flour into a medium sized mixing bowl. Add the egg and mix it all together with a fork. Slowly add the milk and water, again mixing together with a fork. If you have an electric food mixer then make life easy and use that. In the end the mixture should be smooth and relatively lump free. Season with salt and pepper. Put the batter mixture to one side.
Prick the skin of the sausages a couple of times with a fork and place them in the roasting tray. Place it in the oven for three minutes. Now turn the sausages to prevent them sticking to the tray, add the tablespoon of oil and cook for five more minutes.
While the sausages are cooking turn up the heat on one of the hob plates.
With the batter mixture to hand remove the sausages from the oven onto the heated hob plate. Pour the batter mixture into the the baking tray around but not directly over the sausages. Quickly but very carefully place the baking tray back onto the top shelf of the hot oven. Cook for 12 more minutes then check the toad in the hole. Depending on the heat of your oven it may need up to ten more minutes. It is cooked when the sausages and batter are darkish brown.