Lorraine Pascale's toad in the hole recipe
by Lorraine Pascale |
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Crunchy, tender toad-in-the-hole, made in individual portions and flavoured with mustard, sage and cider. Batter never tasted so good.
At a glance
- Cuisine British
- Recipe Type Main
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 30 mins
- Serves 4 people
Ingredients
- 1 tbsp Vegetable oil, for oiling
- 2 Eggs
- 115 g (4.1oz) Plain flour
- 1 tsp Mustard powder, to taste
- 3 Sage leaves, or thyme if you prefer, finely chopped
- 150 ml (5.3fl oz) Soured cream
- 150 ml (5.3fl oz) Milk
- 18 Cumberland sausages, each cut in half
- 1 tbsp Cider (optional)
- 2 pinches Grinds of salt and freshly ground black pepper
Step-by-step
- Preheat oven to 200°C (400°F), Gas Mark 6. Oil the muffin tin. Whisk the eggs in a large bowl until frothy. In a separate bowl, put the flour, mustard and sage, then make a hole in the middle. Gradually add the soured cream and milk. Mix together lightly. Add the eggs and stir a little to combine, then leave the batter to stand for 30 minutes or so.
- Put the sausages in an ovenproof dish and cook in the oven for 25–30 minutes, or according to the packet instructions, then set aside.
- Add the cider, if using, to the batter, stir for 10 seconds, then pour the mixture into a measuring jug (makes it so much easier to pour into the muffin tin). Divide the mixture among the muffin holes (it makes around 12) then put 3 sausage halves into each hole, sticking up with the uncut side down. Cook in the oven for 20–25 minutes, or until puffed up and golden brown. As soon as they are cooked, remove from the oven, leave for 1 minute then bang the tin on the surface to loosen them from the holes. Serve with gravy.
Also worth your attention:
More recipes from Lorraine Pascale
Book - Baking Made Easy
Publisher - HarperCollins
Photography courtesy of Myles New


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