Looking for a meal that both kids and adults love? Toad in the hole is appealing to everyone. This BBC Good Food recipe takes 15 minutes to prepare and 45 minutes to cook. Express.co.uk talks you through the recipe.
Toad in the hole recipe
- 12 chipolatas
- 1 tbsp sunflower oil
- For the batter
- 140g plain flour
- ½ tsp salt
- 2 eggs
- 175ml semi-skimmed milk
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Heat oven to 220C/200C fan/gas 7.
Put the 12 chipolatas in a 20 x 30cm roasting tin with 1 tbsp sunflower oil, then bake for 15 mins until browned
Next, make up the batter mix.
Tip 140g plain flour into a bowl with ½ tsp salt, make a well in the middle and crack 2 eggs into it.
Use an electric whisk to mix it together, then slowly add 175ml semi-skimmed milk, whisking all the time.
Leave to stand until the sausages are nice and brown.
Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few mins until it is.
Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden.
Serve with gravy and your favourite veg.
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How to make caramelised onion gravy
The perfect match for toad in the hole is caramelised onion gravy.
- drizzle of sunflower oil
- 2 red onions, halved and thinly sliced
- 1 tbsp golden caster sugar
- 2 tbsp balsamic vinegar
- 2 tbsp plain flour
- 250ml red wine
- 500ml chicken or beef stock
Drizzle a little oil into a saucepan.
Add the sliced onions and cook slowly for 15 mins.
Stir every now and then until they are soft and caramelised.
Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky.
Stir the flour into the onions to make a paste, cooking for 1-2 mins.
Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce.
Increase the heat and bubble for a few mins until reduced by about half.
Add the stock and some seasoning, and continue bubbling for 10 mins while the toad cooks.
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