Briony's toad-in-the-hole. A selection of dark brown sausages, set into a puffed up yellow and brown Yorkshire pudding batter.

Briony's classic toad-in-the-hole

On Friday 27th February, Briony May Williams joined us to cook a classic toad-in-the-hole with pork sausages, along with suggestions to put a creative spin on it...

Ingredients

  • 8 pork sausages

  • 1tbsp sunflower oil/beef dripping

  • 100g plain flour

  • ½ tsp salt

  • 2 eggs

  • 140ml milk

Method

  1. Beat together the flour, salt eggs and milk until completely smooth (you can do this in a blender). Set aside to rest for 20 minutes.

  2. Preheat the oven to 220C/200C fan. Place the sausage in an ovenproof dish roughly 20 x 30cm with the oil/dripping and bake for 10-15 minutes until the sausages are browning.

  3. Alternative suggestion for the sausages: remove the skin of each one and roll its meat into a small ball, flattening it into a patty. Then cook as in the above step, with oil on both sides.

  4. Retrieve the sausages, pour the batter over then return to the top half of the oven for 25 minutes until risen and golden brown.