Recipe: Sausage and prune toad in the hole
A unique twist on this comfort food classic.
Ingredients for the batter:
- 150g plain white flour
- 3 medium eggs
- 200ml whole milk
- Salt and pepper
- 1 tbsp vegetable oil
- 8 sausages
- 1 can (410g) prunes in Juice, drained and de-stoned (we recommend Del Monte)
- A few fresh sage leaves (optional)
- Put the batter ingredients in a food processor or blender, including a good pinch of salt and pepper, and whizz together until thoroughly combined. If you don’t have a processor, put the flour in a bowl, add salt and pepper and make a well in the middle.
- Whisk the eggs and milk together before whisking them gradually into the flour. Leave the batter to rest for at least 30 minutes, up to 2 hours, before using.
- When you’re ready to cook, preheat the oven to 220C/gas 7.
- Pour the oil into a roasting dish around 30 x 22cm. Add the sausages to the dish and put them in the oven for 10 minutes. Meanwhile, give the batter another quick whisk.
- Remove the tin from the oven and arrange the prunes in the dish around the sausages, along with a few sage leaves if you have some, before pouring in the batter.
- Return to the oven for 20 minutes or until puffed up and golden brown and the sausages cooked through. Scatter with a few fresh sage leaves if you like.
- Serve with mash, a green vegetable such as broccoli or cavolo nero and mustard. Onion gravy is great with this too.
Recipe credit: Del Monte