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Toad in the Hole (Toad in the Hole)

sjfegan

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4
Servings

Ingredients

  • 8 sausages
  • 120g (1 cup) Flour
  • 2 eggs
  • 240ml (1 cup) Milk
  • 2 tbsp oil or dripping
  • Salt and pepper to taste

Method

  1. Whisk the flour, eggs, milk and a pinch of salt into a smooth batter; let rest for 30 minutes.
  2. Preheat the oven to 220°C (425°F).
  3. Lightly brown the sausages in a frying pan for a few minutes, or use them raw if preferred.
  4. Heat the oil or dripping in a baking dish in the oven until very hot.
  5. Arrange the sausages in the hot dish and carefully pour in the batter.
  6. Bake for 30–35 minutes until the batter has puffed up dramatically and turned golden.
  7. Serve immediately with onion gravy.

Introduction: Sausages baked in a puffed Yorkshire pudding batter, a comforting and beloved economical Victorian family main dish.

Cultural Background: Toad in the hole reflects the practical, economical cooking of Victorian households, stretching a modest quantity of sausage with a filling batter, becoming a much-loved family staple across many social classes.

Tips: Let the batter rest before baking, as this is essential for a good rise. The fat in the dish must be genuinely hot before the batter is added, for the dramatic initial puff.

Variations: Add a few sprigs of fresh rosemary to the dish for extra fragrance. Serve with a rich onion gravy, the classic accompaniment.

Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day, though the pudding will soften.

Reheating: Reheat in an oven at 180°C (350°F) for 10–12 minutes, though texture is best fresh.

Nutrition: Per serving (approx.): 420 kcal, 20 g protein, 26 g fat, 26 g carbohydrate.

FAQs:

Q: Why is it called ‘toad in the hole’?

A: The exact origin of the whimsical name is debated, though it likely references the way the sausages peek out from the batter, resembling toads in holes.

Q: Was this considered a special or everyday dish?

A: It was very much an everyday, economical family dish, valued for stretching a modest amount of meat into a filling meal.

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