Lorraine Pascale's toad in the hole recipe Recipe

Name: Lorraine Pascale's toad in the hole recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Vegetable oil, for oiling; 2 Eggs; 115 g (4.1oz) Plain flour; 1 tsp Mustard powder, to taste; 3 Sage leaves, or thyme if you prefer, finely chopped; 150 ml (5.3fl oz) Soured cream; 150 ml (5.3fl oz) Milk; 18 Cumberland sausages, each cut in half; 1 tbsp Cider (optional); 2 pinches Grinds of salt and freshly ground black pepper

Servings: persons

1 tbsp Vegetable oil, for oiling
2 Eggs
115 g (4.1oz) Plain flour
1 tsp Mustard powder, to taste
3 Sage leaves, or thyme if you prefer, finely chopped
150 ml (5.3fl oz) Soured cream
150 ml (5.3fl oz) Milk
18 Cumberland sausages, each cut in half
1 tbsp Cider (optional)
2 pinches Grinds of salt and freshly ground black pepper

1
Preheat oven to 200C (400F), Gas Mark 6.
2
Oil the muffin tin.
3
Whisk the eggs in a large bowl until frothy.
4
In a separate bowl, put the flour, mustard and sage, then make a hole in the middle.
5
Gradually add the soured cream and milk.
6
Mix together lightly.
7
Add the eggs and stir a little to combine, then leave the batter to stand for 30 minutes or so.
8
Put the sausages in an ovenproof dish and cook in the oven for 25-30 minutes, or according to the packet instructions, then set aside.
9
Add the cider, if using, to the batter, stir for 10 seconds, then pour the mixture into a measuring jug (makes it so much easier to pour into the muffin tin).
10
Divide the mixture among the muffin holes (it makes around 12) then put 3 sausage halves into each hole, sticking up with the uncut side down.
11
Cook in the oven for 20-25 minutes, or until puffed up and golden brown.
12
As soon as they are cooked, remove from the oven, leave for 1 minute then bang the tin on the surface to loosen them from the holes.
13
Serve with gravy.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp Vegetable oil, for oiling, 2 Eggs, 115 g (4.1oz) Plain flour, 1 tsp Mustard powder, to taste, and more.

Yes, Lorraine Pascale's toad in the hole recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lorraine Pascale's toad in the hole recipe

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