Toad In The Hole

Lincolnshire toad in the hole

 

Pudding batter

 

  • 225g plain flour
  • 4 eggs 250ml milk
  • 8 thick link Lincolnshire sausages
  • 1 onion peeled and thinly sliced
  • 2 teaspoon English mustard
  • 100g stilton cheese

Whisk together the flour, eggs and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.

 

Heat an oven proof dish

Place Lincolnshire sausages in  the baking dish with oil and onions and into a hot oven 200 C until starting to colour well 5-6 minutes

Take out  and split the sausages  lengthways and fill with the cheese and the mustard

Add the batter and bake for another 12 + minutes until the pudding has risen and golden/ crispy

Serve with onion gravy and buttered greens

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