Recipe: Toad in the hole

Serves 4

Ingredients

• 2-4 tbsp vegetable oil

Batter

• 4 eggs
• 225g (8oz) strong flour
• 300ml (½ pint) milk
• pinch of salt and pepper

Filling

• 1½ tsp vegetable oil
• 300g (10½oz) black pudding cut into chunks
• 4 Lincolnshire sausages
• 4 Merguez sausages

To serve

• bowl of garden peas
• gravy

Method

Batter

1. Put all the batter ingredients in a mixing bowl and whisk to combine.
2. Allow to stand at room temperature for at least 30 minutes.
3. Pour the vegetable oil in a large ovenproof roasting dish. Put the dish in the oven and turn it up to 200°C / 400°F / Gas Mark 6.

Filling

1. Heat a little oil in a large frying pan and gently fry the black pudding and sausages for 6-8 minutes, until the sausages are golden brown all over.
2. Remove the preheated roasting dish from the oven and add the sausages and black pudding.
3. Pour the batter mix over the sausages and cook for 25 minutes.

To serve

• Serve with a bowl of garden peas and a jug of hot gravy.