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Toad in the hole
- To Serve
Four
- Difficulty
Easy
Published 1978
Traditionally the friendly sounding toad was another good, filling recipe for using up leftover meat, but is now always made with bangers. For the best results use really good sausages with plenty of character to make this dish.
Ingredients
450 g 1 lb
Method
Make the batter 1 hour before you start to cook the dish. Put the flour into a bowl with the salt, make a well in the centre and break in the eggs. Beat them into the flour, gradually adding milk and water to make a smooth creamy batter. Beat it well and allow to stand for 1 hour. (This can be quickly made in the liquidizer.)
Heat the oven to 220°C, 425°F, Gas Mark 7.
Melt the l
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