Toad in the Hole
"Sausages nestling in fluffy, golden, crisp Yorkshire pudding, served with hot onion gravy--one of my favourite traditional English recipes, a fantastic winter warmer and (especially if served with buttery mashed potato) real comfort food! I make this regularly in winter, though there's nothing stopping me fancying it in summer too! Can also be made into little individual sizes using cocktail sausages for the 'toads'. great for kids!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
directions
- First place the fat and sausages into a large roasting tin or other oven-proof dish.
- Cook in a hot oven for 30-40 minutes, shaking occasionally to turn the sausages.
- Meanwhile prepare the batter. Make a well in the sifted flour and salt, add the egg and a some of the milk and mix to make a smooth paste.
- Gradually whisk in the rest of the milk to give a smooth batter with the consistency of double cream.
- Allow this to stand until sausages are cooked.
- Take out the tin with the sausages, arrange the sausages so that they are spread evenly in the tin.
- Quickly pour on the batter and return to the oven, cook for 30-40 minutes until puffed up and golden brown.
- Serve hot with onion gravy (made by slowly caramelising 3 large sliced onions in a frying pan with a little oil and then adding beef stock and red wine, reducing for 20 minutes and then thickening with cornflour and water) a green vegetable and boiled or mashed potatoes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent. I set my oven for 450, heat up the oil first, added the sausages and cooked them for just 10 mins. Poured in the batter and cooked for a further 30 mins. Came out great. I definitely think the trick to this dish is a metal tin. Glass is ok, but to maintain the type of temp you need, go with metal. -
My Fiance's words were "Perfect! Make it just like this again!" That is a HUGE compliment from the man who never likes anything! I added in 1/2 tsp of cayenne and lemon pepper for some zing and loved that. I used a 9 x 13 pan but found it a bit flat. Next time, I will use the cake pan that is slightly smaller (10 x 8 or something). I set my oven temp to 400° and that seemed to work perfectly. I only had 4 large sausages and I cut them into slices instead of leaving whole. I know it isn't "traditional" but it helped to spread it around. This will be my regular recipe from now on. Thanks so much for sharing! -
Yep..i have to agree...winter comfort food at it's best and easiest. After having my effort 'welded' to the pan the first time, I used baking paper, nothing sticks to that stuff and it makes for an easy clean up. Thankyou for sharing the recipe..it's a keeper. -
Was complimented on an excellent meal, so thanks for the recipe! I didn't use any extra fat, just pricked the sausages and used their own fat. Some of the centre section welded itself to the pan but there was plenty of lovely puffy pud around the outside. -
My father in law, who is british now living in canada loved this, as well as the rest of the family!!!
see 1 more reviews
RECIPE SUBMITTED BY
LC69414
England
Hello all, i live in bolton, England, with my boyfriend Tony and our puppy Tilly (and a hamster, Domino, and a tankload of tropical fish!)I'm student, just finhed my 2nd year of an English degree. I like to read cookbooks and magazines for fun, i'd say cooking (and eating) are definitely my passions. My big passion is of course my little family :) i'm always dreaming of holidays, planning my 'dream' house with of course an enormous kitchen.
**Please please do try out and review my recipes, i'd love to know what people think of them, i plan to add more soon!**
