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    This is an upmarket version of a perennial favourite, made with Duchy Originals ale and fresh thyme. Make sure you eat it straight from the oven while the batter is at its crispest. For this recipe you will need a muffin tin with 12 muffin moulds. The 'toad' in this dish, in case anyone is unsure, is made of sausage rather than amphibian

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 12


    • 6 chipolatas, each cut into 2
    • 125g plain flour
    • 2 large eggs, beaten
    • 100ml ale
    • 80ml milk
    • 4 tbsp olive oil
    • 2 sprigs of thyme, leaves only


    1. Preheat the oven to 180°C, gas mark 4 and bake the chipolatas for 15 minutes until nicely browned. Remove from the oven and reserve. Turn the heat up to 220°C, gas mark 7, pending the arrival of the assembled toad-in-the-hole.
    2. Mix the flour with a pinch of salt and a little freshly ground black pepper in a large bowl. Stir in the eggs, then slowly whisk in the ale and milk. Take the muffin tin and pour a dribble of olive oil into each mould. Place the tin in the oven for 5 minutes until the oil is smoking hot. Remove it carefully from the oven and immediately pour the batter equally intp the muffin moulds. Push half a chipolata into each mould and sprinkle with a few leaves of thyme, followed by a grinding of black pepper. Bake for 15 minutes without opening the oven door until fully risen.

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    Drinks recommendation

    The spiritual partner to this dish is a pint of malty English bitter, with enough hoppy bitterness to reign in the fatty richness of the sausages.


    Average user rating

    5 stars