Ingredients
Scale
- 3/4 cups (100 g) wholemeal flour
- 3/4 cups (100 g) spelt flour
- 1/2 tsp salt
- 4 eggs
- 2 1/2 cups (1 pint or 600 ml) milk
- 2 Tbsp vegetable oil
- 8 good quality sausages (I used Wendover Royals, a local specialty)
Instructions
- Preheat oven to 220 C / 425 F / Gas Mark 7
- Sift flours into large bowl, add salt, eggs and milk and whisk until smooth. Set aside.
- Use oil to generously grease your roasting pan (not forgetting the sides, and leaving excess oil in the pan too), then add the sausages.
- Bake for 10 minutes, until sausages are starting to brown.
- Remove roasting pan from the oven, quickly pour the batter over the sausages and return the pan to the oven for a further 40 minutes, or until nicely puffed and golden brown.
- Serve right away, either with greens and gravy for dinner or, as I recommend, with maple syrup and eggs for breakfast.
Notes
1. The traditional recipe calls for plain (white) flour, so choose that if it’s what you prefer.
2. Pork sausages are normally used, but if you’re eating Halal or Kosher, choose a lamb sausage or even beef sausage with relatively high fat content.
3. I make Toad in the Hole in individual serving sizes, allocating 2 sausages per person and dividing the batter between 4 small baking dishes. The recipe works well either way, although you’ll need a bit more oil to adequately grease all the pans.