Toad in the hole
From Cook Express, edited by Heather Whinney
125g plain flour
pinch of salt
1tsp olive oil
- Sift the flour into a bowl with the salt. Make a well in the centre, crack in the eggs and pour in a little milk, and stir with a wooden spoon. Add the remaining milk a little at a time, and use a whisk or a fork to make the batter. Season and stir in the sage. Leave the batter to rest in the fridge.
- Put the sausages in an ovenproof dish. Drizzle with the olive oil and cook in a preheated 200C (400F/Gas 6) oven for 15-20 minutes until the sausages are golden.
- Remove the dish from the oven and carefully pour over the batter. Return to the batter and cook for about 15 minutes until the batter is risen and golden. Served with mashed potato and gravy.