Classic Toad In The Hole
This hearty toad in the hole recipe features succulent sausages nestled in a savory, golden batter that puffs up to perfection in the oven. Complemented by a rich veal jus and a side of vibrant baby carrots and garden peas, this dish is sure to delight your taste buds with its comforting flavors and satisfying textures.
— Constant Cookbook
Ingredients
- 225g/8oz plain flour
- 8 free-range eggs
- 1 tbsp wholegrain mustard
- 570ml/1 pint milk
- 75g/2¾oz beef dripping
- 6 good quality sausages
- 200ml/7fl oz good quality veal jus/ stock
- salt and freshly ground black pepper
- 50g/1¾oz butter
- pinch salt
- pinch sugar
- 1 bunch baby carrots
- 300g/10½oz garden peas
Instructions
- Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight.
- Preheat the oven to 220C/200C Fan/Gas 7.
- Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When itâs melted, add the sausages and fry on each side until browned. Put the sausages in the roasting tin.
- Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes.
- Meanwhile for the vegetables, put the butter, salt, sugar and 200ml/7fl oz of water in a deep sauté pan. When the butter has melted add the carrots and cook for 3-4 minutes.
- Bring a large pot of salted water to the boil, add the peas and cook for 2-3 minutes. Drain the peas and add a little butter.
- Heat the veal jus and season with salt and pepper.
- Cut a section of the toad in the hole and place on a plate, pour over the jus and serve the vegetables alongside.
Cook Time
1H
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