Mums proper Toad in the Hole
Member recipe

Mums proper Toad in the Hole

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(1 ratings)

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Cooking time

Servings

Serves 4

An easy, filling and tasty proper Toad-in-the-hole, the way it should be.

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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

Method

    1. Preheat the oven to 180c fan, 200c, gas 6
    2. Place the sausages (fresh or frozen) in a medium roasting tin or roasting dish (Mine measures 12"x7") and cook in the oven for 10-15 mins until lightly browned and the oil is starting to come out of sausages
    3. While the sausages are in the oven, prepare the batter. Put the flour in to a medium bowl (I don't bother sifting), make a well in the centre using the unbroken egg then crack the egg into it. Add a little of the milk and start to whisk the egg/milk into the flour. Add the milk in bit by bit. Add a pinch of salt and pepper. Whisk to ensure no lumps. Leave to one side.
    4. After 10-15 mins take the sausages out of the oven, shut the oven door to keep the heat in and quickly pour the batter evenly over the sausages then put straight back in the oven for another 35-45 mins. (Do not open the oven door during this time) When done the Yorkshire will be risen and deep golden all over. (if the pudding starts to brown too quickly during cooking, turn down to 150 degs and leave 5 mins longer)
    5. Serve cut into portions with mashed or new potatoes, veg and gravy.

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Comments

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west1871's picture

good luck!

schizopear's picture

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.

fatface's picture

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 :-)

fatface's picture

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. :-)

west1871's picture

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.

bluemeanie's picture

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

west1871's picture

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.

andy_pandy's picture

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

hrosieb's picture
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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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