Toad in the Hole (along with mushroom roast) is the nostalgic taste of my childhood. I decided to become a vegetarian aged six, so it was an extra special treat to have a traditionally meaty dish with the sausages nestled in puffed up golden batter (even if the sausages were Linda McCartney vegetarian ones!)
This recipe is based on 7-year-old Sam’s recipe from BBC Good Food. I choose it as the reviews said it was foolproof, and indeed it is. I have simply added some dried herbs for extra flavour, and included 2 veggie sausages as well as meat ones, since I still don’t eat meat. The kids helped place the cooked sausages in the casserole dish, make and mix the batter and then pour it over.
We all absolutely loved eating the Toad in the Hole, alongside some roast vegetables and gravy (see below for empty plate evidence)! Allow time to cook the sausages, 5 mins to make the batter and around 35 minutes for the whole dish to bake.
Toad In The Hole (serves 4 with veg)
8 cooked sausages (can be meat, vegetarian or a mixture of both)
140g plain flour
1/2 tsp salt
175ml semi-skimmed milk
1/2 tsp dried mixed herbs
Cook the sausages as per the pack instructions. While they are cooking make the batter by tipping the flour in to a bowl with the salt, making a well in the middle then cracking in the eggs. Use an electric whisk (if possible) to whisk it together, gradually adding the milk. Leave to stand while the sausages finish cooking.
Heat the oven to 220 degrees/gas mark 7. Arrange the cooked sausages in a casserole/baking dish, then pour the batter all around them. Sprinkle the dried herbs on top of the batter then bake in the oven for 25-35 minutes, until puffed up and lightly golden. Eat with roast veg and gravy!