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Classic English Toad-in-the-Hole |
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| Ingredients: |
1 1/2 cup (180g) all-purpose flour
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
3 large eggs, beaten
1 1/2 cup (350ml) milk
2 tablespoons (28g) unsalted butter, melted
1 tablespoon vegetable oil, plus more for greasing the pan
1 pound (454g) bangers (English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links
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| Procedures: |
In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let rest for 30 minutes.
Preheat the oven to 425°F.
Generously grease the bottom and sides of an 8x12-inch or 9x9-inch ceramic or metal casserole dish with vegetable oil. (Do not use a glass baking dish.) Place a rack in the bottom third of the oven. Put the empty dish on the rack in the oven as it preheats.
While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple of sides.
When the sausages have browned, and the dish in the oven is hot, pull the oven rack out a bit, put the sausages in the casserole dish, and gently pour the batter over the sausages.
Bake at 425°F until the batter is risen and golden (don't open the oven door while it's baking!), and a toothpick or knife inserted in the middle of the batter comes out clean, 25 to 35 minutes.
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| Notes: |
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2025-11-20: Added to our cookbook.
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11/20/2025
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