Toad in the Hole

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The Fleece, Lymm, Paul Scates Art

Lymm, in Cheshire, a picturesque village and I am fortunate to live here.

So, it is a great pleasure to invite Dad and Jean to come and visit. We wander around The Dam, feed the ducks along the Bridgewater Canal, photograph ourselves in the stocks at The Cross, then wander over to The Fleece pub to sit in the beer garden. Happy times. What matters most is family and the simple pleasures in life.

This recipe is one of my favourites to do. Simple ingredients, great for sharing and wonderfully delicious. Enjoy.

Me, Dad, Matt, Joshua, Lara and Jean
Toad in the Hole

Serves 4 to 6
175g (6oz) plain flour * 2 tbsp chives, chopped * 2 eggs * 285ml (½pint) milk * 455g (1lb) Cumberland sausages * salt & freshly ground black pepper

Pre-heat the oven to 220°C/425°F/Gas 7. Sift the flour into a bowl with a pinch of salt and pepper. Make a well in the centre of the flour. Whisk the chives with the eggs and milk, then pour into the well of the flour. Gradually whisk the flour into the liquid to make a smooth batter. Add salt & pepper and mix. Cover and leave to stand for 30 minutes.

Put the sausages into a large non-stick roasting pan or in an oiled, ceramic dish and cook in the oven for 15 minutes. Turn the sausages twice during cooking. Pour the batter over the sausages and return to the oven. Cook for about 20 minutes or until the batter is risen and golden. Serve immediately with baked beans.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

There are more recipes in the section GREAT BRITISH DISHES, a selection of the best of British food.


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