Recipe: Toad-in-the-hole

Our quick and easy variation of this popular British dish is tasty and ideal for dinner. Serve with a green salad and an extra dollop of sharp mustard.

Serves 4 to 6

Preparation time: 15 minutes

Cooking time: 40 to 50 minutes

500 ml (2 c) self-raising flour

5 ml (1 t) salt

80 g butter, melted

250 ml (1 c) buttermilk

250 ml (1 c) milk

30 ml (2 T) mustard powder

1 can (390 g) Vienna sausages, drained

4 rashers bacon, halved

15 ml (1 T) parsley

Preheat the oven to 180 °C.

Sift the self-raising flour and salt together in a large mixing bowl. Beat the butter, buttermilk, milk and mustard together and add to the flour. Mix well until the batter is smooth. Pour the batter into a large, round oven dish. Wrap each sausage in half a rasher of bacon and arrange the wrapped sausages in the batter. Bake for 40 to 50 minutes or until done and golden brown. Garnish with fresh parsley and serve with a green salad.

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