Honey and mustard toad in the hole
- February 2014
- Serves 6
- Hands-on time 40 min, oven time 20 min
Sausages are baked with mustard and honey before making into individual portions in this honey and mustard toad in the hole recipe.
- 43.2g (12.2g saturated)
- 29.3g (7.2g sugars)
- 8 tbsp sunflower oil
- 30 free-range pork cocktail sausages
- 2 tsp wholegrain mustard
- 1 tsp English mustard
- 1 tbsp clear honey
For the batter:
- 450ml whole milk
- 5 large free-range eggs
- 150g plain flour
- To make the batter, beat the milk and eggs in a mixing bowl, then whisk in the flour with a good pinch of salt. Set aside (see Make Ahead).
- Heat the oven to 230°C/fan210°C/gas 8. Heat 2 tbsp of the sunflower oil in a large frying pan over a medium-low heat. Fry the sausages gently for 10 minutes, turning occasionally. Add the mustards and the honey for the final 2 minutes and cook, stirring, until the sausages are golden and sticky.
- Meanwhile, spoon 1 tbsp each of the remaining sunflower oil into 6 x 18cm pie tins. Put on a big baking sheet, then transfer to the oven to heat. When the oil smokes, remove the tray from the oven and put it on the hob over a medium-high heat to keep the oil hot. Pour the batter into the tins to halfway – it may sizzle and spit, so be careful. Divide the sausages among the tins, then bake on the sheet for 20 minutes until the toads are puffed and golden. Serve with cheesy mash.
To make one big toad in the hole, heat the oil in a 2 litre pie dish, then pour in the batter and add the sausages. Bake for an extra 15 minutes.
Make the batter up to a day ahead and keep, covered, in the fridge.
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