Toad in the Hole

Served with mash and baked beans and lots of Daddies Sauce - yum
I did 2/3 of this for 2 of us and it was too much

1 cup plain flour

Salt & Pepper

3 large free-range eggs

1 1/4 cup milk

Pinch of thyme

8 good quality pork, beef or vegetarian sausages

Dijon mustard

2 tbsp beef dripping or lard

1. To make the batter, sift the flour into a large bowl. Add the salt and pepper.
2. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
3. Stir in the thyme. Cover and leave in the fridge for 30 minutes, or ideally 1-2 hours.
4. Preheat the oven to 200C/400F/Gas 8.
5. Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
6. Place the dripping or white vegetable fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
7. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 20 minutes; then reduce to Gas 6 for 10 minutes or until well-risen and golden-brown.

Recipe from BBC TV - Antony Worrall-Thompson

KETO Version

2 Tbsp Plain Flour

2 Tbsp Almond Flour

3/4 cup Milk

3 Eggs

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