Here’s an easy but impressive recipe for your Easter roast lunch – mini toad-in-the-hole. These are also great for parties and evening meals so give it a try with this easiest ever batter recipe and let me know how you get on!
Ingredients: Chipolata sausages (the long ones, not cocktail sausages), 140g plain flour, 4 eggs, 200ml milk, pinch of salt
Brown the chipolatas in the oven at a temperature of 230C/fan 210C/gas 8 and the fat from the sausages will grease the base of the tin, ready for you to pour the batter into. The browning should only take about 10 minutes.
Mix together the flour and eggs in a bowl using an electric whisk until smooth. Gradually add the milk and carry on whisking until the mix is completely lump-free. Pour the batter over the hot sausages, distributing evenly into each muffin/brownie space and working quickly so that the temperate of the pan doesn’t drop. Cook for 20-25 minutes without opening the oven door and you should have puffy golden-brown toad-in-the-holes for your Easter lunch at the end of the cooking time!
