Toad in the hole is so much more impressive when it has risen to monstrous proportions and threatens to spill out of its container. To help the batter rise don't open the oven at any time while cooking no matter how tempting it is.
I like to serve toad in the hole with a modest amount of roasted vegetables as it's a very filling dish.
Toad in the hole
- 4 sausages (I use vegetarian Lincolnshire from Sainsbury)
- 1 cup self-raising flour
- 1 cup milk
- 2 tbs water
- 2 eggs
Additional (for extra indulgence)
- Potatoes, carrots, parsnips and sweet potatoes for roasting
- onion gravy* (see footnote)
- Preheat your oven to 220°C, then grease an oven proof dish (I use a 28cm oval) and place it in the oven.
- Grill the sausages until they are just starting to brown.
- Beat the eggs in a large mixing bowl along with a small amount of flour using a whisk. Keep adding the flour slowly until you get a thick paste. If the mixture is getting too thick add a little of the milk to loosen it. Once all the flour has been added, stir in the remainder of the milk and the water. Generally I find that by adding the flour first I end up with fewer lumps in the batter and I don't have to use as much energy whisking it.
- Remove the dish from the oven (it should be really hot by now) and place the sausages inside. Pour over the batter and transfer it to the oven.
- Bake for 20 minutes until the batter has (hopefully) risen and is golden brown.
* I make my onion gravy from Bisto granules added to a saucepan containing some onions fried in butter, a splash of Worcestershire sauce and a pinch of some woody herbs like thyme, sage or rosemary.