Toad in the hole for 4
Ingredients
- 12 Chipolatas
- 1 tbsp sunflower oil
- 140g plain flour
- 1⁄2 tsp Salt
- 2 eggs
- 175ml milk
Method
- Heat oven to 220C/180C fan/gas 7.
- Put the 12 chipolatas in a 20 x 30cm roasting tin with 1 tbsp sunflower oil, then bake for 15 mins until browned.
- Meanwhile, make up the batter mix. Tip 140g plain flour into a bowl with ½ tsp salt, make a well in the middle and crack 2 eggs into it.
- Use an electric whisk to mix it together, then slowly add 175ml semi-skimmed milk, whisking all the time. Leave to stand until the sausages are nice and brown.
- Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few mins until it is.
- Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden
