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.
12 traditional or farmhouse sausages
12 rashers of smoked streaky bacon, rinds removed
125g plain flour
3 medium eggs
Salt and pepper to taste
- Make the batter by sifting the flour into a bowl. Make a well in the centre, and add the salt, pepper, and eggs.
- Slowly pour in the milk, gradually incorporating the flour. Whisk well and leave to stand while you prepare the sausages and bacon.
- 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.
Run the blunt side of a knife down the length of a slice of streaky bacon to stretch it, repeating this for each slice.
- 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.
- 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.