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Toad in the hole

Rachel Allen from Rachel's Favourite Food...
This traditional British classic by Rachel Allen uses a Yorkshire pudding batter, and is especially popular with children

Toad in the hole

Method

1. Preheat an oven to 230°C/gas 8. Sieve the flour and salt into a bowl, make a well in the centre and add the eggs.

2. Whisk the batter, drawing the flour in from the sides of the bowl, and pour in the milk. Add the cool melted butter and beat well to blend everything together.

3. Place the empty tin in a hot oven for a couple of minutes to heat through. Put a generous teaspoon of oil into each cup along with two cooked sausages. Fill the moulds three-quarters full with the batter and bake in a hot oven for 15-20 minutes, or until golden brown.

4. Serve straight away.

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Serves: Makes 12 moulds

Prep: 15 min
Cook: 20 min

Ingredients
24 cocktail sausages, cooked
110g plain flour
1 pinch Salt
2 Eggs
300ml Milk
10g Butter, melted and cooled
12 tsp Olive oil, or sunflower oil