Toad in the Hole
- 500g sausagemeat
- 1 shallot, finely chopped
- 1 apple, peeled and grated
- 4 streaky bacon rashers, chopped
- 1 tablespoon freshly-chopped sage
- 1 garlic clove, finely chopped
- 90ml olive oil
- Salt and freshly ground black pepper
- Onion gravy, to serve (optional)
- For the batter
- 175g plain flour, sieved twice
- 2 tsp mustard powder
- 4 eggs
- 450ml whole milk
Preheat the oven to 180°C, gas mark 4.
First, make the batter: In a bowl, mix the flour, mustard powder and some salt and pepper. Whisk the eggs into the milk in a separate bowl. Make a well in the centre of the flour mixture and pour in the egg/milk mixture. Beat until mixed and set aside.
Mix the sausagemeat, shallot, grated apple, bacon, sage, garlic and some salt and pepper together in a large bowl. Shape into nine little balls.
Heat 15ml of olive oil in a frying pan and fry the balls for 3-4 minutes until just browned, turning over when needed.
Pour the remaining olive oil into a 3.6L ovenproof dish and put it in the preheated oven for about 7-10 minutes until the oil is smoking hot. Add the browned patties and pour over the batter. Put the dish back in the oven for 40 minutes until puffed up and golden brown and the batter surrounding the patties has set. Serve with onion gravy, if liked.
Recipe courtesy of Lisa Faulkner