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Toad in the hole
- Prep time:
- 35 mins
- Cook time:
- 1 hr
- Serves:
- 4
Malt vinegar is the surprise ingredient in Brian Turner's take on a traditional British favourite
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Ingredients
- 125g plain flour
- 4 Eggs
- 240ml Milk
- 240 ml water
- pinch Salt
- 1 tbsp Malt vinegar
- 4 tbsp dripping or lard
- 12 pork Sausages
- 2 large Onions, sliced
- 1 tbsp mixed Dried mixed herbs
Method
1. Preheat the oven to 180C/gas 4.2. Sieve the flour into a large mixing bowl, then crack in the eggs. Add the milk and water and mix well to combine.
3. Add a pinch of salt and the malt vinegar and leave the mixture to stand for 30 minutes.
4. Put a deep ovenproof baking tin on the stove, and heat 2 tablespoons of the dripping or lard. Add the sausages and fry until browned. Put into the oven to cook for a further 10 minutes.
5. In a frying pan, heat the rest of the dripping or lard and fry the onions until golden. Add the mixed herbs and season with salt and pepper.
6. Turn the oven up to 220C/gas 7.
7. Take sausages out of the oven and sprinkle over the onions. Pour in the batter, and place the tin back into the oven. Bake for 25 minutes.
8. Turn the oven down to 180C/gas 4 and cook for a final 10 minutes, until the top is golden-brown and crisp.
9. Remove from the oven and serve with gravy.
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Latest Comment
tried and tested,great! it works very tasty too!
This recipe does not work. Too much liquid or too little flour. It's simply wrong.
Fantastic recipie , I watched this being prepared on the show and thought it genius to measure by volume :-) I can cook ! ha ha Tastes great too , always enjoyed . The onions make a real extra touch