Toad in the hole

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 13
Servings 4
Time 10 minutes

Ingredients

  • 3
    large eggs
  • 300
    ml
    milk
  • 45
    ml
    chopped parsley, chives and sage
  • 100
    g
    cake flour
  • 450
    g
    chipolata sausages
  • 100
    g
    frozen peas (optional)
  • GRAVY
  • 15
    ml
    sunflower oil
  • 2
    onions, sliced
  • 500
    ml
    beef stock
  • 15
    ml
    soy sauce
  • 45
    ml
    horseradish sauce or Dijon mustard
  • 30
    ml
    cornflour
 

Method

30 minutes
 
Beat the eggs, milk and herbs in the blender or processor. Season to taste. Switch to low speed and spoon in the flour. Blend for 30 seconds on high. Leave to stand for 30 minutes. Grill or bake the chipolatas until golden. Lightly oil a baking tin and heat in the preheated oven until it is smoking. Add the sausages and peas (if using). Pour in the batter and bake at 220 ºC for approximately 30 minutes until the batter has risen and browned. GRAVY: Heat the oil and fry onions for 15 minutes until brown. Add the stock, soy, horseradish or mustard and bring to the boil. Mix the cornflour with a little water and add to the gravy. Bring to the boil, stirring.
 

Read more on: bake  |  grill
 

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