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Toad in the Hole for Bonfire Night

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Toad in the Hole for Bonfire Night

Recreate the warming, nostalgic aromas of bonfire night with this vintage classic; Toad in the Hole. Enough to satisfy the whole family and a true comfort dish for a mid-autumn evening.


Serves 4

4 tablespoons beef dripping
8 pork sausages

For the batter
110 g plain flour
Pinch of salt
2 eggs, beaten
150 ml milk, mixed with 150 ml water


  1. Make the batter: sift the flour and salt into a large, wide bowl. Make a well in the centre and add the eggs.
  2. Using a whisk or wooden spoon, mix the eggs to a paste and very gradually draw in the surrounding flour, adding just enough milk and water to keep the central mixture the consistency of single cream. When all the flour is incorporated, stir in the rest of the milk. The batter can be made more speedily by putting all the ingredients in a blender or food processor for a few seconds, but take care not to over-whisk or the mixture will be bubbly. Leave to rest in the refrigerator for 30 minutes before use. This allows the starch cells to swell, giving a lighter, less doughy final product.
  3. Heat the oven to 220ºC/425ºF/gas mark 7.
  4. Heat 1 tablespoon of the dripping in a frying pan and fry the sausages until evenly browned all over, but do not cook them through.
  5. Heat the remaining dripping in a flameproof shallow dish or roasting pan until smoking hot. Add the sausages and pour in the batter.
  6. Bake in the oven for 40 minutes, or until the batter has risen and browned. Serve with hot gravy.

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