SAM'S TOAD-IN-THE-HOLE RECIPE - BBC GOOD FOOD
Serve this comforting classic made with chipolata sausages and a simple batter – it’s easy enough that kids can help make it.
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the chipolatas in a 20 x 30cm roasting tin with the oil and bake for 15 mins until browned.
- Meanwhile, make the batter. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.
- Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few minutes until it is.
- Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden. Serve with gravy and your favourite veg.
Nutrition Facts : Calories 472 calories, FatContent 29 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 19 grams protein, SodiumContent 2.3 milligram of sodium
UNICORN CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 60 minutes
Cook Time 25 minutes
Yield 20 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour pans., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies., Transfer batter to prepared pans. Bake until a toothpick inserted in each center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in vanilla and white chocolate mixture., Spread frosting between layers and over top and sides of cake. Divide remaining buttercream into smaller portions; stir in food coloring to achieve desired colors. Decorate as desired. Store in refrigerator.
Nutrition Facts : Calories 460 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 245mg sodium, CarbohydrateContent 51g carbohydrate (38g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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