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+ servings
toad in the hole

Toad in the Hole

Richard
A British classic of Yorkshire pudding and sausages
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine 🇬🇧 British
Servings 4
Calories 656 kcal
How Difficult Easy

Ingredients
 
 

For the batter

  • 1 egg
  • 300 ml milk
  • Salt and pepper
  • 1 tsp mustard powder optional
  • 120 g plain flour

For the filling

  • 6-8 sausages or vegetarian sausage meatballs
  • 90 ml olive oil
  • 2 leeks sliced
  • 20 g butter

Instructions
 

  • Preheat the oven to 200°C/Fan 180°C/Gas 6
  • Make the batter by beating the egg into the milk with a little salt. Add the mustard powder to the flour and then make a well in the centre of the flour and beat in the milk/egg mixture. Season and set aside in the fridge until ready to use.
  • Remove the sausages from their skins and roll each into 2 little balls
  • Heat 2 tbsp of the oil in a frying pan and brown the sausage balls until golden. Set aside.
  • Next soften the leeks in the same pan using the oil from the sausages and add a little knob of butter once soft and slightly golden. Set aside with the sausages.
  • Put the remaining olive oil into an ovenproof dish and heat in the oven for a good few minutes until piping hot. Add the leeks and sausage balls and then pour over the batter. Cook for about 30-40 minutes until golden brown and puffy.
  • Serve with vegetables of your choice with lots of hot onion gravy

Nutrition

Calories: 656kcalCarbohydrates: 34gProtein: 27gFat: 45gSaturated Fat: 16gFiber: 2gSugar: 6g
Keyword baked, batter, British, sausage
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