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 Toad in the Hole
The best sausages to use for this dish are flavoursome
ones like Lincoln or Cumberland sausages. Other herby sausages
can be used, including vegetarian ones.
INGREDIENTS: Butter - 25 g (1 oz), Sausages - 450 g (1 lb), Flour - 110 g (4 oz), Egg - 1, Milk - 300 ml.
COOKING: 1. Pre-heat oven to 220C / 425F / Gas 7.
2. Place butter and sausages in a 25 x 30 cm (10 x 12 inch)
roasting tin. Cook for 10 minutes (or longer if you like
your bangers very well done).
3. Sift the flour into a bowl. Break in the egg. Gradually
add half the milk, beating to form a smooth batter. Pour
in the remaining milk and beat until quite smooth.
Alternatively, add the flour, milk and egg to the
liquidiser and blend until smooth.
4. Pour the batter into the roasting tin and bake for 40-45
minutes, until the batter is well risen and golden.
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