Maison MartinRecipes

Toad in the Hole

Chipolatas browned in a hot roasting tin, then baked in a tall, golden batter. Serve with gravy and veg.

Prep
15 min
Cook
45 min
Total
1 hr
Serves
4
Difficulty
Easy

From BBC Good Food

Toad in the hole in a metal roasting tin, with browned chipolatas set in puffed golden batter
Photo: BBC Good Food

Ingredients

For the batter

Method

  1. Heat the oven to 220°C (200°C fan, gas 7). Put the chipolatas and oil in a 20 × 30 cm roasting tin and bake for 15 minutes, until browned.
  2. Meanwhile, make the batter: tip the flour and salt into a bowl, make a well in the middle and crack in the eggs. Mix with an electric whisk, then slowly add the milk, whisking all the time. Leave the batter to stand until the sausages are nicely browned.
  3. Take the tin out of the oven, carefully, because the fat should be sizzling hot. If it isn't, set the tin on the hob for a few minutes until it is.
  4. Pour in the batter and put the tin on the top shelf of the oven. Bake for 25–30 minutes, until risen and golden. Serve with gravy and vegetables.