British Toad in the Hole
Sausages nestled in puffed golden batter with crisp, lacy edges — proper comfort food.
- Total
- 35 min
- Serves
- 4
Plump sausages roasted into a billowing, golden Yorkshire-pudding batter until the edges crisp and the center stays soft and custardy. It is Sunday-supper comfort at its most British — simple, generous, and built for a glossy pool of onion gravy poured over the top.
Ingredients
- 8 sausages
- 3 tbsp vegetable oil
- 100g plain flour
- 2 medium eggs
- 1 tbsp grated horseradish
- 225ml milk
- 200g cherry tomatoes
Instructions
- Preheat the oven to 200°C/fan180°C/gas 6. fry sausages in a non-stick pan until browned.
- Drizzle vegetable oil in a 30cm x 25cm x 6cm deep roasting tray and heat in the oven for 5 minutes.
- Put the plain flour in a bowl, crack in the medium free-range eggs, then stir in the grated horseradish. Gradually beat in the semi-skimmed milk. Season.
- Put the sausages into the hot roasting tray and pour over the batter. Top with cherry tomatoes on the vine and cook for 30 minutes until puffed and golden.
Nutrition (per serving)
- Calories
- 0
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from deliciousmagazine.co.uk. Rewritten and re-photographed by MealIdeas.
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