/Toad in the Hole

Toad in the Hole

Everything tastes better when it’s covered in batter isn’t too far from the truth. Fish and Chips, Tempura Prawns, Deep-fried Ice Cream and Deep-fried Mars Bars are wondeful things that are enhanced by a crispy coating. At the other end of the batter spectrum pancakes and crèpes are difficult to fault and what would be the point of a roast dinner without a Yorkshire Pudding? 

Speaking of Yorkshire Puddings leads me nicely into Toad in the Hole – which is what we had for dinner tonight. It might be summer but the cooler weather and greyish skies call for comfort food.

If you’re not British you’ll wonder what on Earth I’m talking about and have horrid mental images of cooked amphibians. If you’re local to these Isles you’ll no doubt reminiscing about your childhood when this was one of those dinners you actually looked forward to! (Sorry, Mum!). For me it’s one of those things that I love but rarely make these days…

I like mine with oodles of crispy batter, good sausages and lots of gravy. This recipe ticks all of those boxes so give it a go and remind yourself of what you’ve been missing all these years 😉

Toad in the Hole

Course Main Course
Cuisine Pork
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Author scottsilverthorn

Ingredients

Ingredients

  • 3 tbsp Vegetable Oil
  • 6 Good Quality Sausages
  • 140 g Plain Flour, sifted
  • 1 tsp Sea Salt
  • 2 large Free-Range Eggs
  • 175 ml Semi-Skimmed Milk

Instructions

Method

  1. Pre-heat oven to 200°C.

  2. Start by making the batter as it will benefit from standing for a while before being needed. Pour the flour into a large bowl - make a well in the centre and crack in both eggs. Use a whisk to mix the eggs into the flour - go electric unless you're feeling extra strong and want to do it manually.

  3. Once the eggs are mostly incorporated start to add the milk slowly, whilst continuing to whisk. When everything has come together to a smooth batter put it to one side to rest until needed.

  4. Put vegetable oil into a 20cm ovenproof dish or roasting tin, then add the sausages and cook in the over for 15 minutes until browned on the outside.

  5. Remove the pan from the oven - it should be incredibly hot and sizzling, so do take care. Pour the batter into the pan and return it quickly to the top shelf of the oven for a further 25-30 minutes. During this time it should puff up and become golden brown, so if you think it needs a little longer to get to that stage do it!

  6. Serve with lots of onion gravy and a vegetable of your choice.