Toad In The Hole
54 minutesServes 4
Chipolatas baked in a savoury Yorkshire pudding batter until golden and puffed. It is a simple and comforting dish perfect for a cozy dinner.
- Ingredients
- Steps
Ingredients
12
chipolatas
1 tbsp
sunflower oil
140 g
plain flour
1 pinch
salt
2
eggs
175 ml
semi-skimmed milk
Steps
1
Heat the oven to 220°C.
2
Put the chipolatas and sunflower oil in a 20 x 30cm roasting tin. Bake for 15 minutes until browned.
3
Put the flour and salt in a bowl, make a well in the centre and break in the eggs. Whisk continuously, gradually adding the milk. Leave to rest while the chipolatas finish baking.
4
Take the chipolatas out of the oven. Pour in the batter, put on the top shelf and bake for 25-30 minutes until risen and golden. Serve with gravy and vegetables.