A new version of Toad in the Hole with a nod to Thanksgiving from ” The Christmas Chronicles” by Nigel Slater.
Ingredients
- 2 eggs
- 300 ml full fat milk
- 125 g plain flour
- 5 sprigs thyme
- 350 g cocktail chipolatas
- a little oil or bacon fat
- 2 tbsps marmalade
- 100 g cranberries
- 3 tbsps groundnut oil or dripping
Servings:
Instructions
- To make the batter beat together the eggs and milk, then beat in a little salt and the flour. Pull the leaves from the thyme and stir them into the batter. Leave to rest for 20 mins while you preheat the oven to 220 C, Gas 7.
- Meanwhile evenly brown the cocktail sausages in a little oil or bacon fat. When they are done add the marmalade and the cranberries to the pan and toss the sausages in it to coat evenly.
- Pour the fat, together with the groundnut oil or dipping into a 22cm round metal dish or a similar baking tin. Add the marmalade coated sausages and place in the oven to get hot.
- When the oil and sausages are really hot, add the batter and return to the oven immediately. Bake for 12 minutes, or until the batter is golden and puffed around the edges. Serve immediately.
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