Toad In The Hole

Method5 steps

1. 1

   Step 1: Preheat the oven to 200°C, 180°C fan or gas 6. Fry all eight raw pork sausages in a non-stick pan, turning until browned outside; they will finish cooking in the oven. Keep the browned sausages ready to transfer to the roasting tray.

   Uses 8 raw pork sausages

2. 2

   Step 2: Drizzle all three tablespoons vegetable oil into a 30 × 25 × 6 cm deep roasting tray and heat the tray in the oven for five minutes, until the oil is hot.

   Heat oil in roasting tray · 5 minUses 3 tbsp vegetable oil for roasting tray

3. 3

   Step 3: Put all the plain flour (100 g) in a bowl, crack in both medium eggs (2 medium) and stir in the measured grated fresh horseradish (1 tbsp). Gradually beat in all the semi-skimmed milk (225 ml) until the batter is smooth.

   Uses 100 g plain flour · 2 medium eggs · 1 tbsp grated fresh horseradish · 225 ml semi-skimmed milk

4. 4

   Step 4: Season the prepared batter to taste with the separate salt and ground black pepper, and stir to combine.

   Uses All the prepared batter · Salt to season the batter, to taste · Ground black pepper to season the batter, to taste

5. 5

   Step 5: Wash the cherry tomatoes (200 g), keeping their vine clusters intact. Carefully take the hot oiled roasting tray from the oven. Put all the browned sausages into it, pour all the prepared batter around them and top with all the cherry tomatoes on the vine. Bake for about thirty minutes until the batter is puffed, golden and fully set, and the sausages are cooked through to 71°C in their centres. Continue baking if needed, then serve the hot toad in the hole, removing the tomato vines before eating.

   Bake horseradish sausage toad in the hole · 30 minUses All eight browned sausages · The hot oiled roasting tray · All the seasoned batter · 200 g cherry tomatoes on the vine