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“Toad in the hole is a combination of Yorkshire pudding and sausages, literally the best. It’s so simple you’ll wonder why you’ve never made it before,” says Nadiya Hussain.
Toad with mustard and honey in the hole
Serves: 2
Preparation time:6 minutes | Cooking time:1 hour, 24 minutes
Ingredients:
For the dough:
115 g of plain flour
½ teaspoon salt
1 teaspoon ground black pepper
4 medium eggs
300 ml whole milk
100 ml of oil
For the sausages:
3 tablespoons of oil
12 chicken sausages
3 onions cut into thin slices
1 teaspoon salt
1 teaspoon of sugar
2 tablespoons whole grain mustard
Method:
1. Start by preparing the dough. Put the plain flour in a bowl with the salt and black pepper. Whisk to combine. Add the eggs and whole milk and whisk until a smooth dough forms. Store in the refrigerator.
2. For the sausages, pour the oil into a frying pan and, when the oil is hot, add the sausages and cook until golden. Remove and set aside on a plate.
3. Pour another splash of oil into the pan and when it is hot add the onion and salt and cook until golden and caramelised. Now add the sugar and wholegrain mustard and heat until the sugar has dissolved. Preheat the oven to 200ºC.
4. Take a large ovenproof dish and pour the remaining 100ml of oil into it. Add the sausages on top of the oil, making sure they are placed in threes so that there are three per person in each serving.
5. Now, add the onions on top of the sausages. Put them in the oven for 10 minutes. Take them out and pour the batter in and around the sausages. Bake them for 35-40 minutes. Take them out and they are ready to eat with gravy and peas, my favourite way to eat them.
AdviceDon't be afraid to try this with vegetarian sausages – they're just as good.
Recipe from 'Cook Once, Eat Twice' by Nadiya Hussain (Penguin Michael Joseph, £28).
