Henry's Toad in the Hole

 Looking forward to sampling this at home!

Serves 4 - 5

Prep Time: 10 mins

Cook time: 35-40 mins

Preheat oven to: 220c or 200 fan

Equipment

Scales
Measuring jug
Roasting dish

Medium bowl

sieve

balloon whisk

Ingredients

Vegetable oil to grease the tin

8-10 sausages

100g / 3.5 oz plain flour

pinch salt

3 eggs 

225ml / 8floz milk 

MEthod

Grease the roasting tin with a little oil.

Pop the sausages into the roasting tin and bake in the oven for 10 mins to colour up a little.

                  

While the sausages are cooking make the batter by sieving the flour into the bowl. Sprinkle in a little salt.

Make a small well with your finger in the middle of the flour.

Crack the eggs into the well.

Measure the milk into a jug and slowly pour the milk into the flour well and using a balloon whisk, begin to whisk in the egg and flour bit by bit as you add the liquid until you have a smooth batter.

(You could pour the batter to the mixing jug for ease when pouring into the tin.)

When the sausages have had their 10 mins take the roasting tin out carefully and close the door of the oven - you want it to be really hot. 

Quickly pour the mixture around the sausages and return to the oven. 

Do not open the door again until the cooking time is up as the Yorkshire pudding mix will sink.

The dish is ready when the pudding is cripsing up and a lovely golden brown.

Serve with onion gravy and creamy mash (search for both recipes here).

Enjoy!