Chorizo Toad in the Hole

  • Total Time

    1h 5m
    • Prep Time

      25m
    • Bake Time

      40m
  • Serves

    4
  • Skill Level

    Easy
  • Dietary Needs

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Toad in the hole is a classic staple meal in most British households and it is no different for GBBO finalist, Richard Burr who created this recipe. "Each generation of our family has had their own favourite twist – my Dad makes it with lamb chops, which is also lush! We make it with spicy batter and chorizo sausages." Give this classic dish a showstopper twist and try Richard's chorizo toad in the hole.

Method

  1. Preheat your oven to 220°C fan (gas mark 7) and pour 100ml of water into the base of the SteamBake oven or into a baking pan  placed at the base of your oven five minutes before you are ready to bake.

  2. Set a large baking tray onto the hob, add the vegetable oil and fry off the sausages on a medium heat for 10 minutes to brown them off.

  3. Make the batter by mixing the flour, salt, paprika and chilli powder together in a bowl. Beat in the eggs using an electric hand mixer. Gradually add in the milk, water and crushed garlic and continue to mix until smooth.

  4. Peel the onion and chop into 8 pieces. Arrange the onion and sausages in the baking tray and pour in the batter while the oil is still hot (this will help the batter rise in the oven).

  5. Put the baking tray in the oven and cook for 15 minutes at 220°C then turn down to 170°C and cook for a further 20-25 minutes until the batter has risen and has turned a rich brown.

  6. Take out, chop, enjoy and argue over the best bits.

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