How to Make Heston’s Toad in the Hole and Golden Syrup Bread and Butter recipes
Step 1: Batter Mix
Dead easy, just mix milk, flour and eggs. About 50g of flour and 52g of milk per large egg. This makes a very runny batter.
Heston would like this rested in the fridge for a good 4 hours, but we think 2 hours will do just fine if you’re pushed for time.
Step 2: Frying the Sausages
A tip from Felicity Cloake, this ensures your bangers will have a gorgeously crisp skin (the batter and moist air keeps them pale and flaccid otherwise)
Step 3: Baking the Toad in the Hole
Add groundnut oil to whatever tray you’re using and put it in a 180°C oven until it is absolutely smoking hot (about 5 minutes should do).
Very quickly add the batter – don’t stop to take pictures (Whoops!). And don’t overfill the baking pan. (Double whoops!)
Bake for 25 minutes, or until crisp and golden.
Serve how you like it. We had carrots, shredded cabbage and a homemade version of the Waitrose’s Caramelised Onion, Bacon and Mustard gravy (which was a lot harder to make than either of our two main Heston recipes).