Any simple toad in the hole recipes?

[ilovehartleyhare]

And some simple instructions?!!

bung the sausages in the oven in the dish you are going to make the toad in the hole in with a little bit of oil added for about 10 minutes ovven at 180 med/hot

Make up the batter add to the dish cook for 30+ minutes depending on size of dish etc

Or is that too vague?

Yes! Tell me about the batter. It's for 5 people btw

Okay I just make it with judgement but according to my book serves 4

Batter
4oz 125g plain batter
pinch salt
2 eggs
300ml 0.5pint milk
1 tbsp chopped fresh parsley (optional)
1 tbsp chopped fresh roemary or tyhme (optional)

I find to make batter put flour in first then the eggs & a dash of milk whisk/batter together into a smooth paste and then add the milk a bit at a time until it's all added. If you want to make more batter for 5 use large eggs a bit more flour and a bit more milk I should think.

Sausages at 220 degrees for 10 mins then turn down to 200 when you add the batter

make sure you preheat the oven, it's the oil being hot in the roasting tin that makes the pudding rise

Thanks so much!

I have the nicest ever toad recipe, it's from the waitrose website.

for the batter use two eggs and one yolk, 100g of flour, and 220mls of milk. salt pepper and sage - whisk, and let stand for a bit.

Preheat oven to 220c, large tin, with a good 80mls of oil in it.

I brown wedges of one large onion and about 12 sausages ( I cook for 6, 2 adults, 4 kids) in a big wok. When they are browned I cut the sausages in half with scissors, then pour in 200 mls of princes apple juice (has to be princes). Let that boil off until the juice has pretty much gone and the onions are all caramalised.

cook for about 25min, until toad is browned and crispy on top. Do not open the oven while cooking, and serve immediately.

YOu need a good strong tin - and I find I get the best results with lard rather than oil - also it has to be hot, hot, hot - wait till you think it's hot enough then give it another three minutes

the oil should be literally smoking, so that the sausages spit when you put them in, then pour batter over the top.