For the batter:
125g plain flour
3 medium eggs
2 tsp dried herbs
1 tsp salt
3 tbsp olive oil
250g Chantenay, whole & unpeeled
8 fat sausages
- Make the batter by adding all the ingredients to a food processor and pulse until smooth. The batter should be the consistency of single cream. Leave to rest for 30 mins.
- Whilst the batter is resting, preheat the oven to 220C/200C fan, gas 7.
- When the oven is hot add the oil to a large roasting tin and put it in the oven to heat for 5 mins. It is important that the tin is large as the batter will rise better if it has plenty of room to grow.
- When the oil is really hot add the Chantenay and the sausages and roast for 10 mins.
- Take the tin out of the oven and gently pour the batter around the Chantenay and sausages, you may find this easier if you transfer the batter to a jug that pours reliably.
- The secret to a good toad in the hole is keeping everything really hot so get the pan back into the oven as quickly as possible. After 20-25 mins the batter should be beautifully puffed up and golden brown.
- Serve immediately with plenty of buttered cabbage.
- For an even quicker batter just buy one off the shelf and make according to pack instructions.