Toad in the Hole

'Toad in the Hole' is a great British dish, perfect for those autumnal evenings. Our recipe gives a crispy batter on the outside and soft, fluffy batter on the inside. 

Ingredients

Method

​12 traditional or farmhouse sausages
12 rashers of smoked streaky bacon, rinds removed
125g plain flour
3 medium eggs
300ml milk
Salt and pepper to taste
Goose fat

1. Make the batter by sifting the flour into a bowl. Make a well in the centre, and add the salt, pepper, and eggs.
2. Slowly pour in the milk, gradually incorporating the flour. Whisk well and leave to stand while you prepare the sausages and bacon.
3. Preheat the oven to 220°C. Place 2 tbsp of the goose fat into a large roasting tin and put in the oven to heat up.
4. Run the blunt side of a knife down the length of a slice of streaky bacon to stretch it, repeating this for each slice.
5. Wrap each sausage in a slice of bacon, then carefully put them in the roasting tin, returning it to the oven so they can brown off.
6. Once the sausages have slightly browned, pour in the batter. Return it to the hot oven and bake for 20-30 minutes until brown, well risen, and cooked through.