Recipe: Sausage and prune toad in the hole

Serves: 4

Ingredients for the batter:

• 150g plain white flour
• 3 medium eggs
• 200ml whole milk
• Salt and pepper

Ingredients:

• 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)

Method:

1. 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.
2. 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.
3. When you’re ready to cook, preheat the oven to 220C/gas 7.
4. 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.
5. 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.
6. 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.
7. 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