Toad in the Hole
Although not a typical British sausage recipe, due to its popularity, this very original dish has been included in this book. Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy.
|Yorkshire pudding||as needed|
- Yorkshire pudding is made from batter consisting of eggs, flour, and milk or water. A basic formula uses 1⁄3 cup flour and 1⁄3 cup liquid per egg. Yorkshire pudding is cooked by pouring a batter made from milk (or water), flour and eggs into preheated, oiled, baking pans, ramekins or muffin tins (in the case of miniature puddings). Yorkshire pudding: Large eggs 3; Flour 115 g (3/4 cup); Whole milk 160 g (3/4 cup); Salt 3 g (1/2 tsp); Sunflower oil, as needed.
- Preheat oven to 220° C (428° F).
- In a medium bowl, whisk together eggs and flour until smooth. Season with salt. Gradually add milk and carry on beating until the mix is completely lump-free.
- Add enough oil to cover the bottom of the baking tin and transfer to the oven for 8 minutes.
- Pour the batter into the hot baking tin about halfway and place sausages in it.
- Return the container to the oven and bake undisturbed for 20 minutes until the pudding has puffed up and became golden brown. Serve immediately.