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How to Make Drunk Toad in a Hole as a Student Cook

Drunk toad in a hole is a great student friendly, meaty, traditional meal for one. Cook up this recipe and it will get you through that long study session. The sausages are encased in a crispy, light batter that has been given a bit of a student makeover – by adding beer.

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 1

Olive oil

2 or 3 sausages

50 grams (about a handful) of plain flour

Salt and pepper

1 egg

70 millilitres (about half a mug) of milk

70 millilitres (about half a mug) of beer (use real ale, not lager)

  1. Preheat the oven to 200°C.

  2. Add a glug of oil to a heatproof dish and add the sausages, coating them in the oil. Place in the preheated oven and bake until the sausages are a light brown colour (about 10 minutes). They don’t need to be fully cooked because they’ll be going back in the oven later.

  3. While they’re baking, add the flour and salt into a bowl and crack the egg in. Add a bit of milk and mix into the flour and egg. Keep adding in the milk a bit at a time and stir together.

  4. Gradually add in the beer. Mix until you get the consistency of cream. If it’s too thin, add a pinch more flour to thicken things up.

  5. By now the sausages should be brown, so take the dish out of the oven and pour in the batter. You want the batter to be about a centimetre deep in the bottom of the dish. Place back in the oven and bake for 25 minutes, or until the batter has completely risen.

    Don’t open the oven door during this time because you knock the air out of the batter and it deflates.

  6. Take out of the oven and serve with mashed potato, roasted root vegetables and greens. Oh, and a drizzle of gravy.

Per serving: Calories 1127 (From Fat 723); Fat 80.3g (Saturated 25.6g); Cholesterol Trace; Sodium 2057mg; Carbohydrate 66.1g, Dietary Fibre 3.8g; Protein 34.9g.

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