This Toad in the Hole recipe turns Yorkshire Pudding into a filling meal with the addition of sausages. Just where the name comes from no-one knows but originally the dish used sausage meat, so the finished dish probably resembled toads in the batter? No matter its origins it makes a delicious supper dish served with gravy and fresh vegetables.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 4 large, fresh eggs, measured in a jug
- Equal quantity of milk to eggs
- Equal quantity of all purpose/plain flour to eggs
- Pinch of salt
- 2 tbsp lard, beef dripping or vegetable oil
- 6 beef or pork sausages
Preparation:
Serves 4
- Heat the oven to the highest temperature possible.
- Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
- Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
- Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
- Place a pea-sized piece of lard, dripping or ½tsp vegetable oil in a Yorkshire pudding tin (4 x 2"/5cm hole tin) or 12-hole muffin tin and heat in the oven. Cut each sausage into pieces to fit the holes of the pudding tin, place one piece into the hot fat and return the tray to the oven. Cook until the sausage pieces are golden brown (approx 15 mins) golden.
- Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
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Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
Serve the Toad in the Holes with gravy and fresh seasonal vegetables.
