Free Range Egg Recipes

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Toad in the Hole


Serves: 4

equal quantities plain flour
equal quantities milk
equal quantities free range eggs
pinch salt
freshly ground black pepper
8 Suffolk farmhouse sausages
2tbs beef dripping or white vegetable fat
optional a little oil
Prep: 40 mins

Cook: 40 mins

Preparation Method

  • To make the batter, fill the jug up to the half pint or 300ml mark with flour
  • Sift the flour into a large bowl and add salt and freshly ground black pepper
  • Break free range eggs into the jug up to the half-pint or 300ml mark (you'll need about six, depending on their size)
  • Make a well in the centre of the flour, add the eggs, and gradually beat them into the flour using a wooden spoon
  • Measure out half a pint or 300ml of milk and slowly beat into the mixture until the batter is the consistency of double cream
  • Strain through a sieve, pushing through any remaining lumps
  • Cover and leave to stand for 30 minutes
  • Heat a large non-stick pan and cook the sausage over a medium heat until golden brown all over. If you don't have a non stick pan, add a little oil. Set aside
  • Place the dripping or vegetable fat into an ovenproof dish and pop the dish into the oven for 5 minutes or until the dripping is hot and hazy
  • Add the sausages to the hot dish and pour in the batter
  • Immediately return the dish to the oven and cook for 35-40 minutes, until well risen and golden
  • Serve the toad-in-the-hole with baked beans, onion gravy, mushy peas... or whatever takes your fancy!