Ale and Dijon mustard star in the batter and the sausages are cooked in beef dripping for optimum results
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
See more
Published
My kids tell me this is the BEST toad in the hole ever. They preferred it with cheddar sprinkled over the top rather than Stilton, but you could use either, or indeed any similar cheese (just not Parmesan types, that’s too hard).
You can make this in a roasting tin or ovenproof pan, and serve at the table straight from the vessel. Choose good-quality sausages for the best result.
Requires at least 30 minutes of resting time
Overview
Prep time
10 mins
Cook time
50 mins
Ingredients
- 3 large eggs
- 150g plain flour, sifted
- 125ml milk
- 125ml ale
- 1 tbsp Dijon mustard
- 45g beef dripping
- 8 good-quality pork sausages
- 18 baby leeks, not too fine
- 55g cheese (cheddar or Stilton), grated or crumbled
Method
Step
Beat 3 large eggs with an electric hand mixer until they are foamy and thick.
Step
Add 150g sifted plain flour, 125ml milk and 125ml ale bit by bit, alternating between flour and liquid, while still beating on a low speed, until everything is incorporated.
Step
Add 1 tbsp Dijon mustard and stir through. Leave the batter to sit for at least half an hour.
Step
Meanwhile, preheat the oven to 200C/190C fan/gas mark 6.
Step
Put about 20g beef dripping in a roasting tin (the one I use has a base measurement of 29x23cm) and melt it on the hob.
Step
Add 8 sausages, turn them over in the fat then transfer to the oven to roast for 10 minutes.
Step
Add 18 baby leeks, turn them over in the fat along with the sausages again, and roast for another 10 minutes.
Step
Remove the leeks and sausages from the roasting tin. Turn the oven up to 220C/210C fan/gas mark 7. Put the remaining 25g dripping into the tin and, when the oven is hot, heat this until smoking.
Step
Carefully remove the tin from the oven. Lay the leeks in it, pour the batter on top then add the sausages. Return to the oven for 20 minutes.
Step
Take the roasting tin out, sprinkle on 55g grated cheddar or crumbled Stilton and return to the oven for 5 minutes. The batter should be puffed up and golden. Enjoy piping hot.