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Toad in the Hole

Makes 1 Toad in the Hole

Both sweet and savoury batter puddings have been part of British cultural heritage for centuries, retaining a central role in the modern repertoire of comfort food. The familiar combination of baked batter and sausages, which we fondly call Toad in the Hole, derives from a batter pudding which originally contained dubious meats and offal.

Free from Soya, Nuts
Without crystal sugar

Ingredients

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  1. Put the flour and salt into a large bowl or jug and stir them together.
  2. Add the eggs and milk, beating to form a smooth batter.
  3. Refrigerate the batter for up to 12 hours – otherwise, it’s ready to go if you are short on time.
  4. Pre-heat the oven.
  5. When the oven is really hot put the lard, or dripping, and sausages into a 20x25/8x10” oven dish and cook for 10 minutes.
  6. Carefully remove the tray from the oven, turn the sausages over and pour on the batter.
  7. Return the baking dish to the oven and bake for 50-55 minutes depending on your preference for the crispness of the pudding.

Equipment

20x25/8x10” oven dish

Temperature

220°C, Fan 200°C, 425°F, Gas 7

Cooking time

50-55 minutes

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Ingredients

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