Free Range Egg Recipes
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Toad in the Hole
Ingredients
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!