By Ian-Luke Penwald
Toad in the hole
4 steps
Prep:15minCook:35min
For non British readers this is yet another strange British thing. No toads are involved and the origins of the name are unclear. It is thought to have originated in hard times as a means of stretching out scarce affordable meat with batter. The toads are thought to be due to the fact the sausages are supposed to be buried in the batter and just peeping above the crust when cooked. for that reason I'd recommend using more heavy sausages than the chipolatas I used in this. For British readers...a favourite Autumn and Winter comfort food served with steamed veg, baked beans or just on its own as long as it is topped by a good, flavoursome onion gravy.
Updated at: Thu, 17 Aug 2023 13:00:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
3
Low
Nutrition per serving
Calories311.4 kcal (16%)
Total Fat22.3 g (32%)
Carbs9.7 g (4%)
Sugars3.8 g (4%)
Protein18.1 g (36%)
Sodium981.7 mg (49%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Seive the flour into a large bowl. Add the eggs and mix and mix until the whole lot is blended together in sticky mulch.
Step 2
Add the milk is stages. This is the fun bit. Add a glug or two at a time and mix and mix. You will find the whole mix loosens up until it reaches the consistency of custard or thick cream. You can cook with the batter now
Step 3
Heat the oven tray. If it is non-stick add some oil. Add the chipolatas and bake for 15 minutes turning occasionally. When they are as brown as you want them, take them out. Add in the batter mix. Return to the oven and cook for 30-35 minutes.
Step 4
Toad in the Hole is a combination of two British favourites- sausages and Yorkshire Pudding. It needs to be brown and crispy on top but soft and squidgy at the bottom. Don't over cook it expecting it to be crispy all over. If that's what you have then throw it in the bin.
Notes
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