Friday, 14 September 2012

Toad in the Hole

Toad in the Hole


Serves 4


9 oz (225g) Plain Flour
9FL oz (225 ml) Milk
3 Eggs
2 fl oz (55 ml) Water
3 tbsps Oil
Salt & Pepper to taste
  • Pre heat the oven to (220°C)
  • Brown the sausages in the Crafond Roasting Tray on the hob, (for approx 5 minutes on a medium heat),
  • Then make up the batter by sifting the flour into a bowl and making a well in the centre. Break the egg into it and beat, gradually incorporating the flour, and then beat in the milk, 2 fl oz (50 ml) water and seasoning (an electric hand whisk will do this in seconds).
  • There is no need to leave the batter to stand, so make it when you're ready to cook the pudding.
  • Pour the batter into the Roasting Tin. Put the roasting tray into the oven on the highest or medium shelf.
  • The pudding will take 25-30 minutes to rise and become crisp and golden.
  • Serve as soon as possible: if it has to wait around too long it loses its crunchiness.
*****Tip--You can even make this recipe in our Best Selling Saute Pans!

1 comment:

  1. Love toad in the hole but hate cleaning the dish after, I made this in the same pan and it was soooo easy!! loved it! Not to mention i used extra tasty sausages. Warming comfort food x