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This week we present that UK favourite Toad-in-the-Hole. For those who don't know this essentially very British dish, the 'toad' refers to sausages and the 'hole' is formed by Yorkshire pudding. For vegetarians an alternative would be to substitute veggie sausages and make sure that the pudding mix is cooked in vegetable oil. For either recipe the choice of sausage is entirely to your own taste, but spiced or ones with herbs such as the Lincolnshire variety make a welcome change from the usual pork or beef flavour.
We would also be happy to feature your own personal favourite recipe but do remember that you should not submit anything which may be copyright.
Send your suggestions or recipes to Shazz. Toad-in-the-Hole Serves Four Ingredients
- 4oz - 100g - plain flour
- ½pint - 10floz - 300ml - milk or ½ milk and ½ water for a lighter mix.
- 1-2 eggs
- ½lb - sausages1
- Pinch of salt
- 1oz - 25g - dripping or tblspn vegetable oil
Method
- Turn the oven on to 425F - 220C - Gas Mark 7.
- Sift the flour and salt into a bowl and make a well in the centre.
- Crack in the egg or eggs and mix with a wooden spoon whilst gradually adding about half the liquid and drawing the flour in from the sides to form a thick, smooth batter.
- Stir in the rest of the liquid and leave to stand in a cool place for at least an hour.
- Next decide how you want the sausaged prepared. Either grill them until lightly browned all over or skin them and roll in a little flour.
- Place the fat in a small baking tin, pie dish or oven-proof dish (at least 3" - 75cm - deep) and heat in the oven until fat just starts to smoke.
- Immediately pour in the batter and arrange the sausages in rows so that they all lie in the same direction.
- Bake for 35 minutes, resisting the temptation to open the door until the batter has risen. The pudding should look crispy on the outside and lightly cooked and risen in the centre.
- Serve with traditional vegetables such as mashed potatoes, carrots and peas and either a rich gravy or brown or tomato sauce.
 Enjoy
The Recipe Archive ShazzPRME 03.10.02 Front Page Back Issue Page
1 Any variety according to taste.
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Yum
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I'd say...
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1930's cookbook
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A variation for kids/ smaller quantities.
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