Toad in the hole
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- 125g plain flour
- 2 medium eggs
- 2 level tsp Asda Coarse Grain Mustard
- 275ml skimmed milk
- 2 tbsp sunflower oil
- 400g pack Butcher’s Selection 40% Less Fat Pork Sausages
- 1 large red onion, chopped
- 3 tbsp Asda Reduced Salt Gravy Granules
- 1 tbsp Asda Brown Sauce Savoy cabbage and peas, to serve
Pre-heat the oven to 220C/200C Fan/Gas 7. Sift the flour and a pinch of salt into a large bowl. Lightly beat together the eggs, mustard and milk. Make a well in the centre of the flour and pour in about a third of the egg mixture. Beat with a wire whisk to form a thick batter and then gradually whisk in the rest of the egg mixture. Set aside.
Spread half the oil over the base and sides of a roasting tin. Distribute the sausages evenly across the tin. Cook in the oven for 10 minutes.
Remove from the oven and immediately pour on the batter. Return to the oven for 20-25 minutes, or until the batter is puffed up and golden brown.
While the batter is cooking, fry the onion in the rest of the oil until soft and golden. Make up the gravy with 300ml boiling water, then stir in the brown sauce and onion.
Serve the toad in the hole with gravy, and steamed or boiled cabbage and peas.