[Sticky] Toad in the Hole

A firm family favourite: something we all really enjoy without causing blood glucose spikes

Servings: 5   Prep time: 15 minutes   Cook time: 20 minutes

Meal type: Dinner

Ingredients

Cost per serving - £1.84

400g sausages, 90% pork or greater (we use 6 x normal size + 12 x chipolata for 5 people)
1 tsp lard
1 tbsp goose fat
110ml double cream
110ml milk
4 large eggs
70g arrowroot powder
30g finely ground linseed

Method

Turn the oven on to pre-heat to 240 Deg-C / 220 Deg-C (fan)

Add the goose fat to a large deep roasting tray and place in the oven on upper shelf (use a shelf height that can accommodate the batter rising to a height of 2 or 3 inches)

Add the lard to a frying pan on medium-high heat and melt to coat the pan

Stir fry the sausages until browned all over (15 min)

While the goose fat is in the oven and sausages browning, make the batter: Add the eggs, double cream, and milk to a food processor and whisk until mixture is combined (alternatively use a hand whisk)

Add the ground linseed and whisk again to fully combine. Perform this step just prior to the next one so that the mixture does not separate out

After 15 mins cooking time, very carefully transfer sausages to the roasting tray – the fat should be sizzling and might spit so best to wear an apron

Immediately pour over the batter

Immediately place tray back in the oven for around 20 minutes, or until the batter has risen and turned golden brown. It should be dry all over but not too charred and crispy (see image)

Note, avoid opening and closing the oven as much as possible or the batter could sag

When cooked, remove tray from the oven and divide with a spatula

Serve with your choice of green leafy vegetables, cauliflower mash, or roast celeriac

Nutritional Information Per serving:

20g carbs

3g fibre

64g fat

32g protein

793 calories

Recipe submitted by Jon Furniss.