This is the perfect quick-one-pan-dinner and if you are a fan of pork bangers, it is a double win! This recipe serves 8 people and is best cooked in two large bread loaf tins.
6 eggs
250ml flour
300ml milk
a generous pinch of salt
15ml wholegrain mustard
16 pork bangers
16 strips of bacon
vegetable oil
Wrap each of the pork sausages in a strip of bacon.
Whisk the eggs in a mixing bowl.
Add the flour and stir through with a spatula.
Add the milk a little at a time, beating in between, to get rid of any lumps.
Allow the mixture to stand for at least one hour.
Preheat your oven to 250℃.
Pour some vegetable oil into two large bread loaf tins – about 0,5cm of oil.
Put the tins into the preheated oven for 15 minutes so that the oil can heat up.
Once the oil is hot, you have to work quickly: take the loaf tins out of the oven, arrange the wrapped sausages in the tins and carefully pour the batter onto the sausages, making sure you divide the batter evenly between the two tins.
Immediately put the tins back into the oven and bake for 20 minutes WITHOUT OPENING THE OVEN DOOR TO PEAK!!
Remove the Toad in the hole and serve warm with a crispy green salad and a glass of white.
My Whisk and I 