I am revisiting some of my past posts with new pictures & instructions, so check this one out!
So many people do a double take when I say we are having Toad in the Hole for dinner, did I capture your attention? You may be asking, what on earth is toad in the hole!
Toad in the hole is an amazingly delicious, traditional English dish which consists of sausages in a yorkshire pudding batter served with vegetables & an onion gravy. (We do a beef gravy usually)
I have perfected this recipe, however, the dish it is baked in does affect how well it puffs up! Cast iron & glass dishes work really well in my experience.
When it comes down to it, I love using cast iron for this dish as it stays hot & cooks so evenly. My favourite pans by far are these individual (5.5″) pans
I love eating peas with this dish, what would you eat with it?
RECIPE
Ingredients:
- 1 cup Milk (any variety should work. I have only ever used cows milk)
- 1 cup All-Purpose Flour
- 3 large Eggs
- 1 pinch Salt
- 4 Sausages (we like to use mild Italian)
Method:
Preheat the oven to 500° F. Once ready put oil in a 7×11″ ovenproof pan & put it in the oven to heat up just above the middle of the oven.
Blend the flour, eggs & milk & salt together in a blender & place in the fridge to stay cold. While it is chilling, cook the sausages until evenly browned.
When everything is ready, check the oil to see if it is hot enough. I put a few drops of water on my fingertips & flick it into the oil. If the oil spits, then it is ready.
Remove the blender from the fridge & blend again quickly to allow air into the batter
Remove the pan from the oven & QUICKLY pour the batter in the pan & put the sausages over the top. Replace in the oven & cook for 25-30 minutes (or until batter is golden brown & puffed up)
DO NOT open the oven while it is cooking
Serve Immediately once ready
intheiversonkitchen 