Toad in the Hole


Serves four


2 tbsp rapeseed or olive oil (or goose fat)
8 Wilkinson’s plain pork sausage (or other variety)

For the batter:

150g plain flour
2 whole eggs
2 egg whites
200ml whole milk
Sea salt and freshly ground black pepper


Prepare the batter by putting all the ingredients in a food processor and whizzing together. (Alternatively, whisk the eggs, egg whites and milk, put the flour in a bowl, then gradually whisk in the liquids until you have a smooth batter). Either way, set aside the batter to rest for at least half an hour and up to two hours.

Heat the oven to 220C/425F. Pour the oil into a metal oven dish about 20cm by 25cm. Put the sausages in the tin and roast for 10 minutes. Give the batter another quick whisk. Remove the sausages from the oven, then quickly, while the fat is still spitting-hot, pour the batter into the tin. Return at once to the oven, and bake for a further 20 minutes, or until puffed up and golden brown. Serve straight away, with steamed greens, mash and gravy – or baked beans.

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