TOAD IN THE HOLE recipes please.....

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never made it before but had a lot of support with my Yorkshire pudding the other week so please help me again!

first you need to cook your sausages.

Make batter exactly as you did for your Yorkshire puddings remembering to make sure you are using PLAIN flour.

Put some oil in your dish and put in very hot oven (at least 220 degs, 240 if you like)

When oil is smoking, take out dish and add a bit of batter mix, then add sausages, then cover the lot with the rest of the batter mix.

Put back in oven and leave for 40 minutes.

Take out, serve immediately.

With a fan oven, you need to leave them for less time, but do not reduce the heat setting.

thanks squonk

so do I fry the sausages lightly in a pan bearing in mind they will cook for 40mins in the batter?

I just browm mine, make sure you leave space between them or the batter tends not to rise. I like to add sage to the batter mix also.

sorry.

You just have to cook the outer skin so they don't go soggy. It's not necessary to cook them all the way through.

although if you do, it won't matter.

We don't tend to brown our sausages first and they turn out fine.

For a change I sometimes wrap bacon round the sausages before adding the batter

Or make "Tidgey puds" with cocktail sauusages in a Yorkshire pudding tin