Toad in the hole

Toad in the hole has to be one of our favourites, although my four year old does like double and treble check that there are not actual toads in it 😉

My lovely Twitter pal @Mummyinhurry posted a picture of her magnificent toad in the hole last week and it was so amazingly droolsome that of course the very next day, that’s what we had for dinner!

Here’s my recipe..

  • 8 sausages
  • 225g/8oz plain flour
  • 2 eggs (beaten)
  • 600ml/1pint milk
  • 4 tablespoons goose fat (or glugs of oil if you are more virtuous than me!)
  • 1tbsp dried sage (Or even better fresh if you have it – but my sage hasn’t survived the winter!)
  • salt and pepper to season

First make up the batter. You need to leave it to stand for at least thirty minutes before making or even longer if you can. I find that the longer I leave it, the better the Yorkshire Pudding rises so if I’m being über organised I would make the batter in the morning and pop it in the fridge until dinner time. It does make a difference – honestly!

First up, place the flour in a bowl with the salt, pepper and sage. Make a well in the centre then add the eggs. Gradually stir in the eggs then milk using a wooden spoon and beat until smooth (or of course get a small child to help you – I do!) As above, now leave the batter to rest.

Personally, I like to brown off my sausages first. Only for a few minutes to get them going and in the meantime, preheat the oven to 220C/425F/Gas Mark 7. Heat the fat in the baking tin in the oven – the tin should be smoking hot!

Pour the batter into the tin, position your sausages then bang it back in the oven for a good 30 minutes. The Yorkshire Pudding should be risen and golden brown so obviously this time is only a guide and keep an eye on it so it doesn’t burn but I find that to be just right.

We eat ours with lots of vegetables and of course lashings and lashings of onion gravy.

Deeeeeelicious!

5 thoughts on “Toad in the hole

  1. Mummyinahurry says:

    You must be a mind reader! I am making this again today. The perfect winter comfort food. I have recently been inspired by Sarah Raven (from her fab book food for friends and family) to add red onion pieces (cut into 1/8) and fresh sage. A delicious twist on a childhood classic! Bon Appetit!!

    Like

  2. shafeena says:

    probably( no definitely) because i am an indian and i live in the middle east… i have NEVER heard of toad in the hole before… this is incredibly exciting to me… i just would probably need to know more instructions on how to make this cuz i have NO IDEA what it should taste like… wait i am gonna google it… *swish*

    Like

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