Ooo, you’re in for a treat today, stalkers. Today I’m making a ‘Toad in the Hole’ from scratch… No cheating here! I have even made the batter from scratch today 🙂
If you’re curious as to what a “Toad in the Hole” is, simply keep scrolling… Or, you can always Google for pictures. No, it’s not an actual frog in a hole… It’s pork sausages baked inside a Yorkshire pudding. And it’s so easy and cheap to make… It’s also a family favourite.
8 pork link sausages
Oil (vegetable, olive, sunflower… The choice is yours)
100g plain flour
150ml milk (full fat / whole milk is best)
- Preheat your oven to 220C (200C for fan assisted).
- If required, separate your sausages, and line in the base of an oven proof dish, ensuring enough of a gap in between each sausage.
- Drizzle about a tablespoon of oil over the sausages.
- Place in to the oven for about 20 minutes or so, until the sausages have started to brown.
- Now it’s time to make the batter! Sieve the flour in to a mixing bowl, and make a ‘well’ in the middle.
- Crack the egg in to the well, and mix lightly.
- Add the milk and water slowly to the flour mixture, stirring constantly. I put the water and milk in to a jug, and poured in to the flour mix whilst using an electric whisk. The mixture should be of a creamy texture when it’s all combined.
- When the sausages are cooked, quickly pour the flour mixture over the top of the sausages, and return to the oven for a further 30-40 minutes.
- The batter mix should be a lovely golden brown colour when done.
- Serve one its’ own or with a yummy gravy. Enjoy x