Recipe: Sausage and Prune Toad in the Hole

Now that summer is officially behind us and the warm weather has disappeared, we are switching our salads and BBQ meats for hearty homecooked dishes enjoyed whilst snuggled up in front of our favourite television shows!

Del Monte® has recently shared a few warming and comforting dinner recipes, perfect for those cold and grey autumnal evenings. This one, in particular, caught our eye and tempted our tastebuds! Toad in the Hole is one of our favourite homecooked meals and one that isn’t too difficult or expensive to make but how can you adapt this classic dish to make it a little more exciting?

Here’s a recipe for a classic Toad in the Hole with an autumnal and fruity twist…

RECIPE: Sausage and Prune Toad in the Hole

Serves 4

Prep time: 15 minutes, plus resting. Cook time: 30 minutes

Ingredients for the batter:

150g Plain white flour

3 Medium eggs

200ml Whole milk

Salt and Pepper

Ingredients:

1 tbsp Vegetable oil

8 Sausages (use veggie sausages for a vegetarian-friendly dish)

1 Can (410g) Del Monte® Prunes in Juice, drained and de-stoned

A few fresh sage leaves (optional)

Method:

    Put the batter ingredients in a food processor or blender, including a good pinch of salt and pepper, and whizz together until thoroughly combined. If you don’t have a processor, put the flour in a bowl, add salt and pepper and make a well in the middle. Whisk the eggs and milk together before whisking them gradually into the flour. Leave the batter to rest for at least 30 minutes, up to 2 hours, before using.

    When you’re ready to cook, preheat the oven to 220C/gas 7.

    Pour the oil into a roasting dish around 30 x 22cm. Add the sausages to the dish and put them in the oven for 10 minutes. Meanwhile, give the batter another quick whisk.

    Remove the tin from the oven and arrange the prunes in the dish around the sausages, along with a few sage leaves if you have some, before pouring in the batter. Return to the oven for 20 minutes or until puffed up and golden brown and the sausages cooked through. Scatter with a few fresh sage leaves if you like.

    Serve with mash, a green vegetable such as broccoli or cavolo nero and mustard. Onion gravy is great with this too.

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