Toad in the hole
This is one of my family favourite meals haven't made it for ages but fancied doing it last week. It was brilliant when the kids were small as it really filled them up and so tasty too. I sometimes serve it as a dinner with veg and gravy but they also used to love it with baked beans and ketchup. Not fancy but a pretty quick and easy after work dinner.
I like to use thinner chipolata style sausages in this and especially Aldi version of the Heck chicken sausages but you can use any sausages you like and of course can use vegetarian sausages if you prefer. It's also a good idea to make the batter the night before or in the morning before making it
It's really important to get the pan really hot before putting in the batter as this is what helps it to puff up and be crispy I also think you get a better result making it in a medium roasting tin rather than ceramic but it will still work fine if that's all you have.
Toad in the hole
150g plain flour
3 large free range eggs
2 tsbp vegetable oil
salt and pepper
To make the batter place the flour, eggs, milk, a tsp salt and a 1/2 tsp black pepper in a bowl and whisk together well until there are no lumps. You can of course use a stand mixer or an electric hand whisk to make it easier then set aside.
Preheat the oven to Gas 7/ 220 and put the oil in the roasting tin and add the sausages, Cook the sausages for about ten minutes until they have started to brown and the oil is smoking hot. Shake the pan to evenly share the sausages out.
Take the pan out of the oven and as quick as you can pour over the batter and immediately put straight back into the oven.
DON'T open the oven door or it will collapse.
Cook for 25-30 minutes until risen and the top is crispy.