Toad in the hole — golden sausages baked in a crisp, puffy horseradish-spiked batter with cherry tomatoes. A comforting British classic, lovely with onion gravy and greens.
- 8 Sausages
- 3 tbsp Vegetable Oil
- 100g Plain Flour
- 2 medium Eggs
- 1 tbsp grated Horseradish
- 225ml Milk
- 200g Cherry Tomatoes
Video
Preparation
- Preheat the oven to 200°C/fan 180°C/gas 6. Fry the sausages in a non-stick pan until browned.
- Drizzle the vegetable oil in a 30cm x 25cm x 6cm deep roasting tray and heat in the oven for 5 minutes.
- Put the flour in a bowl, crack in the eggs, then stir in the grated horseradish. Gradually beat in the milk and season.
- Put the sausages into the hot roasting tray and pour over the batter. Top with cherry tomatoes on the vine and cook for 30 minutes until puffed and golden.
