Cookbook:Toad in the Hole
| Toad in the Hole | |
|---|---|
 | |
| Category | Sausage recipes |
| Servings | 4 |
| Time | 60 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | English Cuisine
Toad in the hole is a baked Yorkshire pudding or thick pastry round, with sausages or pieces of meat in it. This recipe is for a sausage toad. A further variation is made using fine chopped potatoes in a pudding-basin with a lump of meat in the centre, and then boiling or steaming.
Ingredients
edit- 250 g sausage links
- 1 recipe Yorkshire pudding batter, uncooked
- 1 tbsp oil
Procedure
edit- Preheat the oven to 200°C.
- Bake the sausages with the oil in a roasting pan for 10 minutes. This cooks the sausages and allows the pan to heat up.
- Add batter to the hot pan. The oil should sizzle as the cold batter is added to the pan.
- Bake in the oven for about 40–45 minutes. The oven door must not be opened while the batter is baking; once the crust has risen and browned, you can open the oven. The outside should be crispy and the inside should be firm.
- Remove and serve hot.
Notes, tips, and variations
edit- Toad in the hole is commonly served with mashed potato, vegetables and gravy, or brown sauce.
- Some people will add a splash of cold water to the batter before putting in the oven.
- Putting the pan on the (turned-on) stove/hob can help keep the oil hot while adding the batter. However, this can lead to hot oil splatter, so caution is advised; as long as the dish is quickly returned to the hot oven, the stovetop isn't necessary to achieve a good rise.
- Ideally use a metal pan.
- Make the Yorkshire pudding batter ahead of time and store in the fridge to allow the flour to properly hydrate.