Toad in the hole with brussels sprouts

Name: Toad in the hole with brussels sprouts
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 cups (200g) plain flour; 200ml full cream milk; 4 eggs; ½ tsp baking powder; 3 sprigs sage, leaves picked and chopped, plus extra leaves to scatter; ¼ cup (60g) duck (or beef) fat; 5 pork sausages (450g), casings removed, broken into pieces; 1 red onion, cut into wedges; 400g baby Brussels sprouts, trimmed and halved; Mixed leaves to serve

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by Shannon Bennett

Chef

Aug 01, 2017

This English classic gets a makeover thanks to Shannon Bennett.

1 cups (200g) plain flour
200ml full cream milk
4 eggs
½ tsp baking powder
3 sprigs sage, leaves picked and chopped, plus extra leaves to scatter
¼ cup (60g) duck (or beef) fat
5 pork sausages (450g), casings removed, broken into pieces
1 red onion, cut into wedges
400g baby Brussels sprouts, trimmed and halved
Mixed leaves to serve

Method

1.

Place the flour, milk, 100ml water, eggs and baking powder in a large bowl and whiz with a stick blender for 2 minutes to form a smooth batter. Place in fridge for at least 20 minutes. Add ½ tsp salt and sage to batter. Whisk to combine.
2.

Preheat oven to 220˚C. Place a deep, 22x28cm baking tray into the oven for 10 minutes or until very hot.
3.

Add fat to the tray and heat for a further 5 minutes. Add the sausage, onion and Brussels sprouts, and roast for 5 minutes, turning occasionally.
4.

Quickly pour the batter mixture into the tray. Scatter with extra sage. Bake for 20-25 minutes until the pudding is crispy, golden and doubled in size. Serve with mixed leaves.