Toad in the hole

• khẩu phần: 4 servings
• thời gian hoạt động: 15 minutes
• tổng thời gian: 55 minutes

Nguyên liệu

700g/1.4lb pork sausages, or other sausage (8 x 85g/3oz, Note 1)

10g / 2 tsp beef drippings OR canola/veg oil (Note 4)

250 ml / 1 cup eggs (, lightly whisked, 4-5 large eggs, yes, I need you to measure! Note 2)

1 cup plain flour (all-purpose flour)

3/4 cup milk (, full fat)

1/4 cup water

1 tbsp mayonnaise (, full-fat, secret ingredient! See Note 3)

1/2 tsp cooking salt (kosher salt)

Pinch white pepper

50g (1/4 cup) beef drippings OR canola/veg oil (Note 4)

Hướng dẫn

Batter - Whisk eggs in a bowl, then whisk in flour until lump free. Whisk in water, milk, mayonnaise, salt and pepper. Place in the fridge until required.

Preheat oven to 220°C/425°F (200°C fan). Put the 1/4 cup beef drippings in a 23 x 33cm metal pan (9 x 13"). Place in the oven for 15 minutes to melt and become very hot.

Brown sausages - Heat the 2 tsp (10g) of drippings in a pan over medium high heat. Brown the sausages all over, but keep one side just lightly browned (this side will brown more in the oven). Keep them raw inside. Remove onto a plate.

Assemble - Take batter out of fridge and whisk. Working quickly, take the hot pan out of oven. Spread sausages in the pan, lightly browned side up, keeping clear of the pan walls (Note 5 for arranging tip). Pour the batter in around the sausages.

Bake - Bake 25 minutes on the top shelf until the sides puff up and is golden brown. The top of the edges should be nice and crispy!

Serve immediately with onion gravy! Expect some deflation - though far less than typical recipes thanks to the mayo

Dinh dưỡng

• Calo: 1017 kcal
• Tổng Chất béo: 78 g
• Chất béo bão hòa: 20 g
• Chất béo không bão hòa: 52 g
• Chất béo chuyển hóa: 0.5 g
• Cholesterol: 338 mg
• Natri: 1900 mg
• Tổng Carbohydrate: 36 g
• Chất xơ: 2 g
• Tổng Đường: 5 g
• Chất đạm: 41 g