Toad in the whole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | ounce | Dripping |
| 1½ | cup | Flour |
| 1 | pinch | Sea salt |
| Black pepper | ||
| 1½ | pounds | Sausages |
| 2 | Eggs | |
| 7 | fluid ounce | Milk |
| 7 | fluid ounce | Water |
Directions
BATTER
Mix flour, salt and pepper in a bowl, make a well in the centre and drop in the eggs. Beat well, gradually incorporating the flour and adding milk and water. Whisk for 4 to 5 minutes. Put drippings in a large roasting tin and place in hot oven, Gas 8,450F, 230C. Leave for 5 minutes to get smoking hot. Pour in batter and space sausages evenly in it. Bake for 40 minutes, reducing heat to moderately hot, Gas 6, 400 F, 200C, if batter is browning too quickly.
Related recipes
- Bull frogs (slush)
- English toad in the hole
- Frog legs
- Frogmore stew
- Joe froggers
- Smothered frog legs
- Souffleed frogs legs
- Special toad in the hole with almond apple sponge
- Squashed frogs for halloween
- Squashed frogs for halloween
- Strawberry frogs
- Stuffed frogs
- Toad in the hole
- Toad in the hole (ellen cleary)
- Toad in the hole 2
- Toad in the hole with roasted-onion gravy
- Toad in the sky
- Toad-in-the-hole (yorkshire pudding w/sausage)
- Toad-in-the-hole cornmeal muffins
- Toadstools