Cheese sausage batter
Skill level: Bit of effort
This is a delicious variation of traditional toad in the hole. Combining tasty Lincolnshire sausages and Cheddar cheese in a Yorkshire pudding batter, this recipe is surprisingly easy to make. There’s no need to make the batter in advance and leave it to stand – just mix it up just before you need to cook it and make sure the fat is very hot before you pour it into the tin. It makes a very good mid week dish and can be served with creamy mashed potato, green vegetables and a rich onion gravy.
- 100g plain flour
- ½ level tsp salt
- 1 egg
- 225ml milk and water mixed
- 100g mature Cheddar cheese, cut into 1cm dice
- 25g white vegetable fat
- 8 Lincolnshire sausages
You can make individual servings – simply cut the sausages into small pieces, heat the vegetable fat in four individual dishes and cook the sausages for about 5 minutes to lightly brown. Pour in the batter and cook for about 20 – 25 minutes.
- Preheat oven to 220⁰C/425⁰F/Fan 200⁰C/Gas Mark 7. Sift the flour and salt into a bowl. Add the egg and about half the milk and water, beating with an electric whisk or wooden spoon until smooth.
- Beat in the remaining liquid into the batter and add the cheese.
- Put the vegetable fat into a roasting tin measuring about 20 x 27cm and melt in the oven.
- Add the sausages and cook for about 10 minutes until lightly browned.
- Pour in the batter, make sure the sausages and cheese are evenly distributed.
- Return the tin to the oven and bake for about 30 – 40 minutes until crisp, golden and well risen.
- Serve immediately with mashed potato, green vegetables and a rich gravy.