Toad in the hole
Pork sausages baked in a puffed Yorkshire pudding batter. Serve with onion gravy and peas.
- Time50 min
- LevelEasy
- Costabout £1.25 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Whisk the flour, eggs, milk, mustard and salt into a smooth batter. Rest for 20 minutes.
20 min - 2
Heat the oven to 220°C (200°C fan). Put the oil and sausages in a roasting tin and cook for 10 minutes.
10 min - 3
Take the tin out, turn the sausages and place back on the top shelf until the oil is smoking hot, about 3 minutes.
3 min - 4
Pour the batter around the sausages quickly.
- 5
Bake for 30 minutes until risen and deep golden. Do not open the door early.
30 min - 6
Serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.