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Toad in the hole

Preparation : 35 min Resting : -
Cooking : 1 hr 40 min Equipment :
Difficulty :
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Serves 4 :
3 tbsp vegetable oil
8 sausages
2 large eggs
115 g flour
115 ml whole milk
1/2 tsp salt
3 tbsp vegetable oil
1 tbsp soft brown sugar
1 tbsp plain flour
1 beef stock cube
2 large onions
dash of Worcestershire sauce
salt, pepper
1Heat oven to 200 °C. Pour the oil into a deep sided roasting tin and place in the oven. When the oil is hot, place the sausages into the roasting tin and turn to coat. Place in the oven for 10 minutes.
2Fit the whisk attachment to the metal bowl and add the eggs, flour, salt and half of the milk. Run EXPERT, 1 minute/speed 5 (without heating). Pour the remaining milk in through the hole in the top whilst the machine is running. Continue whisking until you have a smooth batter.
3Turn the sausages in the oil and pour the batter into the tin, making sure you cover the base. Place in the oven and bake for 40 minutes, until crisp and well risen.
Onion gravy
1Fit the food processing bowl along with the midi bowl and 2mm slicing disc. Slice the onion using FOOD PROCESSOR.
2Replace the food processing bowl with the metal bowl and add the sliced onions, oil and soft brown sugar. Run EXPERT, 25 minutes/speed 1A/100 °C until the onions start to lightly colour.
3Add the flour and run EXPERT, 3 minutes/1A/100 °C.
4Dissolve the stock cube in 400 ml of boiling water and add to the bowl. Remove the cap so the gravy can reduce and run EXPERT, 20 minutes/speed 1A/110 °C.
5At the end of cooking season with Worcestershire sauce, salt and pepper.
6Serve hot with Toad in the Hole.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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