Mums proper Toad in the Hole

Latest comments and suggestions

• Hrosieb

  05 October 2008

  Hrosieb rated and commented on this recipe

  

  Spot on to my own passed down recipe. For a variation try frying up an onion and placing over the sausages before pouring over the batter.

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• Andrea

  06 October 2008

  Andrea commented on this recipe

  Brilliant photo, looks delicious. Can't wait to try it!

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• westy

  01 November 2008

  westy commented on this recipe

  since this recipe was written, i have tryed using 3 eggs and the result is that it rises a lot more and you get richer pudding. Personal preference I think, so its worth playing with the egg quantity.

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• Paul

  03 January 2009

  Paul commented on this recipe

  I think if you separate the eggs, whisk the whites to soft peaks and fold in, it should rise beautifully.

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• westy

  11 March 2009

  westy commented on this recipe

  if you want a souffle then maybe, I have never made a batter mix like that before but maybe you are on to something paul.

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• Fatface

  08 May 2009

  Fatface commented on this recipe

  I love toad in the hole with leek sauce - totally yummy on a miserable, wet winter's day. Leek sauce: saute sliced and cleaned leeks in a little butter/olive oil until soft, add a tbsp flour to make a roux, cook gently for a few moments then gradually add about half a pint of milk, stirring to get out the lumps. Add salt and pepper if like (I like freshly milled black pepper!) then heat until the sauce thickens. Serve hot with TITH and drift away in bliss. :-)

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• Fatface

  08 May 2009

  Fatface commented on this recipe

  Sorry, forgot. Sometimes I add herbs to the Yorkshire pudding mixture, sage and thyme and a little chopped onion. When my children were small I cut the sausage into small slices and made individual pudding in patty/muffin tins. In Yorkshire they often save half the pudding (without the sausages of course) to have with jam after the main meal. Strange as it may sound, Toad in the Hole is rather nice with coleslaw :-)

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• schizopear

  09 May 2009

  schizopear commented on this recipe

  i prefer a more extravagantly raised yorkshire... also, fifty minutes seems a ridiculously long cooking time; i'd have said that twenty was about right. yorkshires need to be cooked quickly in a very hot oven.

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• westy

  10 May 2009

  westy commented on this recipe

  good luck!

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http://www.bbcgoodfood.com/recipes/7923/

http://www.bbcgoodfood.com/recipes/7923/

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Ingredients

• 8 fat pork or beef sausages (frozen or fresh)
• For the Yorkshire pudding batter
• 113g / 4oz plain flour
• 1 medium egg
• 250ml / 8 floz semi-skimmed milk
• A pinch of salt and pepper

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Serves 4

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Ingredients

• 8 fat pork or beef sausages (frozen or fresh)
• For the Yorkshire pudding batter
• 113g / 4oz plain flour
• 1 medium egg
• 250ml / 8 floz semi-skimmed milk
• A pinch of salt and pepper

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