There’s nothing like a nice warm meal, the kind of traditional meal that you find at an English pub. One that you can come home to and eat, when you’ve been out in the freezing cold. Toad in the hole has always been that meal for me, just like shepherds pie and other tasty winter warm ups. I know it’s spring and it’s getting warmer, however it’s still wet and cold, and I couldn’t think of anything more better than toad in the hole, with a bit of mash, peas and gravy to help you get warm.
- 8 pork sausages
- 1 egg
- 1/2 tsp English mustard powder
- 100g plain flour
1) Preheat the over to 200 degrees. Roast the sausages for 15mins. While the sausages are cooking, tip the flour in to a mixing bowl and stir in the mustard powder. Make a well in the centre and crack open an egg into the well.
2) Pour in a dribble of milk. Stir incorporating some of the flour and milk. Keep doing this until you’ve used all the flour and milk. You should then have a lump free batter.
3) Take the dish out of the oven and quickly pour the batter over the sausages. Then put back in the oven for 40mins.