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How to make Matt Preston's Toad in the hole

Yield = 4
Prep time: 0:10
Cook time: 0:40
Total time: 0:50

Ingredients

  • 2 tablespoons sunflower oil
  • Sprig of fresh rosemary
  • 8 beef sausages
  • 115g plain flour
  • 1 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 300ml milk

Method

  • Step 1 Start by setting the oven to a blistering 240C.
  • Step 2 Pop a standard 35cm by 25cm cheap roasting pan in the oven with the oil. Add sprig of rosemary.
  • Step 3 When the oil is sizzly hot, remove the rosemary and carefully slip in sausages.
  • Step 4 Brown for about 3 minutes or so a side. Use tongs to pop them in the pan and to turn them. While the snags are frying to a lovely golden brown, make the batter.
  • Step 5 Sift flour, mustard powder, salt together.
  • Step 6 Whisk in eggs and milk until you have a smooth batter.
  • Step 7 Now this is where things get interesting – and potentially dangerous, so use oven mitts. Carefully remove the roasting pan from oven and pour the batter around the sausages. Note that the batter will bubble and the fat in the pan may spit.
  • Step 8 Return to the oven and bake for about 25 minutes or until it has puffed up and is golden.
  • Step 9 Tasty onion gravy is the traditional accompaniment to Toad in the Hole.