British
Toad in the hole
Pork sausages baked in a puffed Yorkshire pudding batter, served with onion gravy and peas.
- Serves 4
- Prep 10 min
- Cook 45 min
- Total 55 min
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Ingredients
8 items · serves 4- 8 pork sausages (1 pack)
- 140 g plain flour
- 3 eggs
- 200 ml semi-skimmed milk
- 2 tbsp vegetable oil
- 4 tbsp gravy granules
- 300 g frozen peas, to serve
- 1/2 tsp salt
Contains: egg, milk, wheat · May contain: soy (processed meat — check the label); MSG (gravy / breading mix — check the label). Check product labels: brands differ.
Steps
6 steps- 1Heat the oven to 220 C (200 C fan).
- 2Whisk the flour and salt with the eggs, then gradually whisk in the milk to make a smooth batter. Leave it to rest.
- 3Put the sausages and oil in a roasting tin and bake for fifteen minutes until browned and the fat is very hot.
- 4Quickly pour the batter around the sausages and return to the oven for twenty-five to thirty minutes, without opening the door, until risen and golden.
- 5Make the gravy with boiling water as the packet says and cook the peas.
- 6Serve straight away with the gravy and peas.