Toad In The Hole Recipe

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Toad In The Hole Recipe:

Ingredients:

6 Large Sausages
8 Cherry Tomatoes
2 tbsp Of Sunflower Oil

2 Large Beaten Eggs
110g Of Plain Flour
1/2 tsp Of Salt
300ml Of Milk

Method:

1. Sieve the flour and the salt into a large mixing bowl. Make the batter for the toad in the hole by stirring in the beaten eggs. Then make a smooth past by adding a little amount of the milk. depending on taste use full fat, skimmed or semi skimmed milk.

2. Beat in the remaining milk until the batter mixture looks like un-whipped double cream and small bubbles are formed on the surface.

3. Set aside the batter for between 30 minutes - one hour.

4. Fry or grill the sausages to part cook them and any fat will be drained away here not in your batter later for about ten minutes over a low heat. This will remove any excess fat from the sausages and give them a lighter colour.

5. When ready to make the toad in the hole recipe preheat the oven to 220C or gas mark 7.

6. Add the cooking oil to either four individual round tins or a large roasting tin. Heat in the oven until it gets hot and the oil starts to smoke. Remove from the oven.

7. Quarter each sausage and spread out into the roasting tin.

8. Place the cherry tomatoes or onions if you prefer but anything can be used depends on your tastes between the sausages.

9. Place the roasting tin into the hot oven for five minutes then remove and pour on the toad in the hole batter mixture.

10.Return the roasting tin to the hot oven and cook the toad in the hole for at least 15 minutes. Small individual portions will cook quicker so the large roasting tin may take some time.

11. The batter mixture should have risen and be crispy to indicate that the toad in the hole is cooked and ready to serve and eat.

12. Try not to delay serving the toad in the hole because the Yorkshire pudding will deflate and go soggy.

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Thanks for reading,

Dominic Milner

Your Personal Cyber Chef

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© Copyright DSM Food Limited 2009-Present all contents are the property of Dominic Milner and DSM Food Limited and this this is published by DSM Food Limited which is responsible for its contents are further described in the terms section. Its is written by Dominic Milner who has vast experience in cooking.

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