Air fryer toad in the hole
Delicious golden batter puffed up around juicy grilled sausages – it’s the perfect family-friendly supper and cooks so much faster in an air fryer.
Ingredients
- sunflower or vegetable oil, for greasing
- 4 pork sausages
For the batter
- 1 large free-range egg
- 60²µ/2¼´Ç³ú self-raising flour
- ¼ tsp baking powder
- 75ml/2½fl oz semi-skimmed milk
- sea salt
- mashed potato and baked beans or cooked vegetables, to serve
Method
Put the egg, flour, baking powder and half of the milk in a mixing bowl and add a pinch of salt. Whisk together until smooth, then whisk in the remaining milk and set aside.
Brush the base and sides of a 18cm/7in round aluminium foil tin with the oil and line with a disc of baking paper. Brush with more oil. Place the tin on the crisper plate (grill pan/tray) set in your air fryer drawer – it will need to have enough room around it for the air to flow around the sides and underneath. Add the sausages.
Cook the sausages at 200C for 2 minutes, then turn the sausages over so the un-browned sides are facing upwards. Space the sausages a little apart from each other, then pour the batter slowly around them. Cook at 180C for 20 minutes, or until the batter is well risen and hot throughout and the sausages are nicely browned. Remove carefully and serve immediately, with mash and beans or cooked vegetables.
Recipe Tips
This recipe was tested using a 4-litre/7-pint air fryer. Cooking times will vary if using one with a larger capacity. This recipe is not recommended for an air fryer with a smaller capacity. Check your manufacturer’s instructions for guidance on foil.
You can also use an 18cm/7in shallow round cake tin for cooking the toad-in-the-hole. Line the base and sides of the tin with a 25cm/10in disc of baking paper, pushing into the sides and leaving the excess sitting a little above the rim of the tin. It doesn’t matter if the paper looks a bit ruffled (it will add character to the dish), but make sure it is well away from any heating elements in the oven.
The paper discs are used to stop the batter seeping through the bottom of a loose-based cake tin. If your tin has a solid base, you shouldn’t need one, but you will need to grease the tin well.
If the sausages start to overbrown before the batter is ready, reduce the heat to 160C and cook for a few minutes more. The cooked batter won’t be quite as crisp and airy as a traditional toad in the hole, but it should be puffed up and browned a little on the bottom as well as the top.