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Toad in the Hole made with English Ale

Toad in the Hole with English Ale

This drunken Toad in the Hole isn't as rich as a milk-based toad but packs a stronger flavour, while beer helps make the batter lighter. The actual taste depends on the beer used, but it often results in a deeper, slightly sweet and malty flavour.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 3
Course: Main Course
Cuisine: British
Calories: 345
Ingredients Method

Ingredients
  

  • 100 g Plain Flour
  • 110 ml Pale Ale
  • 2 Eggs
  • Salt / Pepper to taste
  • 45 ml Vegetable Oil
  • 6 Cumberland Sausages

Method
 

  1. Place the flour into a bowl and create a well in the centre. Lightly beat the eggs, and slowly mix the flour and eggs until combined.
  2. Slowly whisk in the beer until the consistency reaches that of double cream.
  3. Season the batter with salt.
  4. Set the batter aside and leave to rest in the fridge for a minimum of 20 minutes, but preferably an hour up to overnight.
  5. Preheat the oven to 200oc for a fan oven.
  6. Heat the oil in a pan and fry the sausages for 10 – 15 minutes. Turn occasionally to ensure an even colouring.
  7. Place the oven dish and the oil used to cook the sausages to keep the temperature until the batter has rested.
  8. Once the batter has rested, add the sausages to the ovenproof dish. Then pour in the batter, coating the bottom of the dish evenly.
  9. Bake the Toad in the hold for 25-35 minutes until the batter has puffed up and has a nice golden exterior.