Toad in the Hole for 2

 How to make Toad in the Hole

Here in the UK, sausages cooked in what is essentially Yorkshire pudding batter is called toad in the hole (strange name, I know) 😬 

This foolproof recipe works every time. It's a simple, tasty and filling classic English dish. 

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However, in America, toad in the hole refers to an egg cooked in the hole cut out of a piece of bread. 😉 Strange how they can be so different!

Jamie Oliver pokes a few sprigs of rosemary around the sausages into the batter, but I say it will just burn, so can't see the point - just saying!

Recipe Top Tips!

• The key thing is to have an appropriately sized baking tin. The thinner, the better because we need to get the oil really hot before adding the batter.

• Don't use a glass dish because it won't get as hot as a metal dish.

• For the batter to rise, it's essential to get the oil really hot in the roasting dish before adding the batter. 

• Use good quality sausages without too much fat in them, or the whole dish may end up oily. 

• Use plain flour NOT self-raising (as I did once by mistake) to make Yorkshire puddings with self raising flour were HUGE but not nice!  

• If you wish, you can add another sausage to this recipe - no worries, the amount of batter is the same.

How many eggs in the batter?

• 3 eggs 

• 115 g plain flour (all purpose)

• 130 ml semi-skimmed milk

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Ingredients

• vegetable or rapeseed oil

• 4 good quality sausages

• plain flour (all purpose)

• salt

• black pepper

• eggs

• semi-skimmed milk

What to serve it with

• Mashed potatoes

• Onion gravy - recipe shown in my Bangers (sausage) and mash recipe

• Peas

• Carrots

• Kids like baked beans - nice and simple!

How to make it

Add the flour and eggs to a jug.

Whisk together the flour and eggs until you have a very smooth, thick paste.

Add the salt and pepper and about a third of the milk, whisk until smooth, and add the rest of the milk.

Whisk again until you have a lovely smooth batter.

Leave the batter to rest at room temperature for 30 minutes, as this will give the batter a better rise.

With that said, some say there's no need for the batter to rest, but this is what I do and it works.

I say, if it ain't broke, don't try to fix it - everyone has their own idea.

Preheat the oven to 220ºC/430°F

Put the roasting dish into the oven (middle shelf) and heat 1½ tablespoons of oil.

Meanwhile, add a tablespoon of oil to a frying pan and heat. Fry the sausages, turning so they are lightly browned all over.

Remove the dish from the oven, add the sausages and pour the batter around (not over) the sausages. The batter should come about ½ to ¾ way up the sausages.

Return to the oven, reduce the temperature to 200°C and cook for 30 minutes.

Don't open it for at least 25 minutes, as Yorkshire pudding batter can be a bit temperamental when rising plus, the bottom of the batter won't be cooked.

Serve immediately when it's nice and puffed and golden.

Equipment

• This is the non stick roasting dish I used, it's the perfect size for two people

• Measuring jug

• Balloon whisk

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

toad in the hole for 2, toad in the hole, toad in the hole recipe UK, sausages

main, dinner

English

Yield: 2

Author: Jan Bennett

Toad in the Hole for 2

Tasty, simple and filling. Toad in the hole is a classic dish from here in the UK.

Prep time: 5 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 5 M

Ingredients

• vegetable or rapeseed oil
• 4 good quality sausages
• 115 g plain flour (all purpose)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 eggs - free range, of course
• 130 ml semi-skimmed milk

Instructions

Make the batter and leave it to rest

1. Whisk together the flour and eggs until you have a very smooth, thick paste.
2. Add the salt and pepper and about a third of the milk, whisk until smooth, and add the rest of the milk and whisk again until you have a lovely smooth batter.
3. Leave the batter to rest at room temperature for 30 minutes, as this will give the batter a better rise.

Preheat the oven to 220ºC/430°F

1. Put the roasting dish into the oven (middle shelf) and heat 1½ tablespoons of oil.
2. Meanwhile, add a tablespoon of oil to a frying pan and heat. Fry the sausages, turning so they are lightly browned all over.
3. Remove the dish from the oven, add the sausages, and pour the batter around (not over) the sausages. The batter should come about ½ to ¾ way up the sausages.
4. Return to the oven, reduce the temperature to 200°C and cook for 30 minutes.
5. Don't open it for at least 25 minutes, as Yorkshire pudding batter can be a bit temperamental when rising, plus the bottom of the batter won't be cooked.
6. Serve immediately when it's nice and puffed and golden.

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