FOODY THURSDAY

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Hello ladies and gents this si the viking telling you that today we are talking about

Sam's toad-in-the-hole

Golden baked toad-in-the-hole in large rectangular dish
Ingredients
  • 12 chipolatas
  • 1 tbsp sunflower oil
  • For the batter
  • 140g plain flour
  • ½ tsp salt
  • 2 eggs
  • 175ml semi-skimmed milk
Method
  1. Heat oven to 220C/200C fan/gas 7.
  2. Put the 12 chipolatas in a 20 x 30cm roasting tin with 1 tbsp sunflower oil, then bake for 15 mins until browned.
  3. Meanwhile, make up the batter mix. Tip 140g plain flour into a bowl with ½ tsp salt, make a well in the middle and crack 2 eggs into it.
  4. Use an electric whisk to mix it together, then slowly add 175ml semi-skimmed milk, whisking all the time. Leave to stand until the sausages are nice and brown.
  5. Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few mins until it is.
  6. Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden.
  7. Serve with gravy and your favourite veg.
And as always have a chilled day from the Viking 

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