Toad in the Hole
Toad in the hole dates back to at least the 18th century, when cheaper cuts of meat were baked in batter to stretch a family meal further.
A classic British dish of sausages baked in a puffed Yorkshire pudding batter, served with rich onion gravy — homely comfort food at its finest.
Ingredients
Method
Whisk flour, eggs and milk into a smooth batter. Rest 20 minutes.
Heat oil in a roasting tin in a very hot oven until smoking, then add sausages and roast 10 minutes.
Pour the batter around the hot sausages immediately.
Bake at 220C for 20-25 minutes without opening the oven door until the batter is dramatically puffed and golden.
Never open the oven door while the batter bakes — the sudden temperature drop can collapse the puff.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
