Toad In The Hole Recipe
A timeless British comfort dish, Toad in the Hole marries succulent sausages with a golden, airy Yorkshire pudding base. This reliable preparation yields consistently delicious results, perfect for a family meal on a cozy evening.
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Servings: 4
Ingredients
- 3 Eggs
- 200 ml 1 cup Semi-skimmed milk
- 150 g 1.25 cups Plain flour
- 2 tbsp Sunflower oil
- 50 ml 0.25 cups Water
- Pinch Salt
- 8 Sausages approximately 450g
Instructions
- Preheat your oven to 220°C (425°F fan). Place the sausages in a metal roasting tin, drizzle with sunflower oil, and stir to evenly coat. Insert the dish into the oven and roast for 10 minutes.
- Meanwhile, combine plain flour and a pinch of salt in a bowl. Add the eggs and whisk until a dense, smooth batter forms. Incorporate one-third of the milk, mixing thoroughly to eliminate lumps. Add the remaining milk and water, whisking until the batter is entirely homogeneous and fluid.
- Carefully remove the hot dish from the oven. Immediately pour the prepared batter into the tin around the partially cooked sausages. Promptly return the tin to the oven, reducing the temperature to 200°C (400°F).
- Bake for 30 minutes undisturbed. Refrain from opening the oven door for at least the first 25 minutes to ensure the batter rises properly. Once risen and golden, remove and serve at once.
Notes
Refrain from opening the oven door during the initial 25 minutes of baking to prevent collapse.
Opt for a metal roasting tin over ceramic for optimal heat conduction and rise. A dish size of approximately 30cm x 25cm is ideal.
Introduce the batter quickly into the hot dish to encourage maximum rise.
Complements mashed potatoes, seasonal vegetables, and a rich onion gravy. Try pairing it with a homemade onion gravy for enhanced flavor.