This easy toad in the hole from Mary Berry is a classic winter’s dinner. Delicious sausages with a crisp and fluffy Yorkshire pudding batter it’s sure to be a hit with all the family.
9-12 pork sausages or chipolatas
2 tbsp oil
For the batter
75 g plain flour
2 eggs
150 ml milk
Method
Measure the flour out and add it to a mixing bowl. Crack the eggs into a separate bowl just in case any shell goes in. Measure the milk out.
Make a well in the centre of your flour then tip the eggs in. Using a fork or a small whisk, whisk them into the flour. Then slowly start adding the milk, whisking it all together until you have a nice smooth batter.
Once you’ve made your batter, pop it into a jug if you have one. Keep it in the fridge until you need it later.
Preheat the oven to 200°C
Oil the base and sides of a roasting tin with a little oil.
Arrange the sausages in your roasting pan then put them in the oven for 25 minutes.
Carefully remove your roasting pan from the oven. If your sausages are very fatty, drain a little of the oil if necessary. Turn the sausages over at this point so the other side can brown.
Pour the batter around the sausages.
Put the toad in the hole back into the oven and bake for a further 30-40 minutes. It’s ready when the sausages have cooked and the batter has risen, crisped up and turned a lovely golden colour.
Remove from the oven and serve with your favourite vegetables.
Original Recipe Mary Berry
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