Toad in the hole


12 sausages, pricked with a fork
225g of plain flour
3 eggs
275ml of milk
25g of duck fat
1 pinch of nutmeg, freshly grated
3 cloves of minced Rosemary Smoked Garlic*
1 pinch of sugar
1 pinch of black pepper
1 pinch of salt


Make the batter well in advance. Sieve the flour, salt, pepper, Rosemary Smoked Garlic, sugar and grated nutmeg into a bowl

Make a well in the centre and break in the three eggs

Use a hand held whisk to slowly incorporate the eggs and then – while continuing to whisk – slowly add in the milk until the batter has the consistency of double cream. Whisk thoroughly to ensure there are no lumps of flour in the mixture. Place in the fridge for a least 1 hour

Preheat the oven to 200°C/gas mark 6

Place a roasting tin in the oven until scorching hot

Add the duck fat and the sausages to the hot tin and return to the oven. Shake at regular intervals until the sausages are coloured all over and the fat is hot

Remove the batter from the fridge and give it a quick whisk. Once the sausages are evenly coloured, remove the tray from the oven and immediately pour the batter over the hot sausages – the batter should start to sizzle

Return to the oven immediately and cook for 30-40 minutes, or until the batter is well risen and golden

Serve immediately with your chosen accompaniments


Based on a recipe by Galton Blackiston


Buy Rosemary Smoked Garlic


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