This classic toad in the hole dish is comfort food at it’s very best. So simple to make, just add your batter mixture to sausages and bake for about 45 mins – perfect for a cosy night in.
Prep time: 1 hr
Cooking time: 1 hr
Total time: 2 hrs
Skill level: Easy peasy
Costs: Cheap as chips
- 125g plain flour
- ½ level tsp salt
- 1 large egg
- 300ml milk
- About 15g dripping or lard
- 250g sausages (4 sausages)
- 1 rounded tbsp tomato ketchup
- ½ tsp powdered or 1 tsp dried sage, or a few fresh sage leaves
You will also need:
- Small roasting tin
- Sift the flour and salt into a bowl. Add the egg and mix it with a little of the flour. Gradually add half the milk and beat to a smooth batter, then stir in the rest of the milk. Leave to stand for an hour or more, if you have time.
- Set the oven to 190°C/375°F/Gas Mark 5. Put the dripping, or lard, into the tin to melt and get really hot. Remove and discard the skins from the sausages, halve sausages, then form each half into a smaller roll.
- Dip the ends of each one in tomato ketchup. Add to the hot fat in the tin, then put tin back in the oven for about 10 mins for the fat to get piping hot again.
- Season the batter with sage, if you like. Quickly pour batter over the sausages, add the sage leaves, if using, and bake for 45 mins. Serve hot.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.