Toad in the hole
8
28/9/2008
Ingredients
| 1 cup | Flour |
| 2 | Eggs |
| 1 Tbsp | Wholegrain mustard |
| 150 ml | Milk |
| 150 ml | Water |
| 4 | Sausages |
| 4 slices | Rindless bacon |
| 3 Tbsp | Olive oil |
| 1 packet | Packet gravy |
Directions
- Place flour in a bowl and whisk in the eggs, mustard, milk and water. Season with salt and pepper, beating out any little lumps of flour. The batter should be the consistency of slightly thickened cream.
- Set batter aside to rest for 15 minutes. Preheat the oven to 220C. Wrap each pre-cooked sausage in a slice of bacon.
- Put oil in a roasting tin and leave it in the oven until it's smoking. Pour the batter into the hot, oily pan so it will sizzle. Arrange the wrapped sausages in the batter.
- Return to the oven and bake for 25 to 30 minutes or until puffed and golden brown. Serve with brown onion gravy (packet).
Wine match by Brancott Estate
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