I love traditional recipes, and toad in the hole is certainly one of those. It's a really easy recipe to follow and make.
On this occasion I'm making the toad in the hole using chipolata sausages which are thinner than usual sausages so will take a little less time on the initial 'sausage cooking' part. I normally serve it alongside some vegetables and gravy.
This recipe is designed for two 7 inch / 18cm diameter circular baking trays. They have a depth of about an inch / 2.5cm.
Ingredients for the toad in the hole recipe
- 3 medium eggs, beaten (weigh the eggs together first in their shells)
- same weight of plain flour as the eggs (so in this case 5 oz / 141g)
- same quantity of milk as the eggs (so 5 fl oz / 141 ml)
- sausages – I used 5 chipolatas per tin
- teaspoon of vegetable oil per tin
- salt and pepper for seasoning
How to make toad in the hole batter
All you have to do to make the batter is to combine the beaten eggs to the flour and milk in a mixing bowl along with the salt and pepper. Then beat them together using a whisk.
I use the same rules as I do when making Yorkshire puddings or pancake batter:
- The batter needs to be beaten, not stirred. You need to give it some welly and make sure it's well beaten.
- It's best to leave the batter to rest before it's used. Ideally an hour at least, or a bit longer if needed in a fridge. If you need to use it straight away that's fine too it will still work.
How to bake to toad in the hole
- Preheat the oven to 210C.
- It's important to make sure that the sausages and the oil are both hot before the batter is added. Cook the sausages in the pan(s) with a little oil in the oven for about 10 to 15 minutes depending on how thick they are.
- Add the batter to the pans making sure it doesn't come more than halfway up the sides. Immediately turn down the temperature down to 190.
- Cook for about 20-25 minutes or until the toad in the hole is cooked through in the centre and nicely browned.
- Serve the toad in the hole immediately, as this meal can't really be kept warm for very long because it will dry out.
- Written by Stuart Edge
- Category: Pork Dishes
- Published: 03 April 2014