Learn How to Make a Toad-in-the-Hole, a comforting British classic. This guide provides step-by-step instructions for the perfect sausage and batter bake.
The Perfect Toad-in-the-Hole Recipe
Toad-in-the-Hole, a hearty and satisfying dish consisting of sausages baked in Yorkshire pudding batter, is a staple in many British households. Its name, delightfully quirky, perfectly suits its rustic charm and delicious flavour. It’s surprisingly easy to make, requiring minimal ingredients and effort, yet delivering a substantial and comforting meal. This guide will walk you through the process of creating the perfect toad-in-the-hole.
Ingredients You’ll Need
Before you begin, gather the necessary ingredients. The quantities below generally serve four people, but can easily be adjusted to accommodate more or fewer diners.
- 8 good quality sausages (Pork sausages are traditional, but feel free to experiment)
- 140g plain flour
- Pinch of salt
- 2 large eggs
- 200ml milk
- 4 tablespoons vegetable oil (or beef dripping for extra flavour)
Preparing the Batter
The batter is the key to a successful toad-in-the-hole. A light and airy batter is crucial for achieving that puffed-up Yorkshire pudding texture.
- Sift the flour and salt into a large mixing bowl. Sifting ensures a smoother batter, preventing lumps.
- Make a well in the centre of the flour.
- Crack in the eggs and start whisking, gradually incorporating the flour from the sides.
- Slowly add the milk, whisking continuously until you have a smooth batter.
- If you have time, let the batter rest for at least 30 minutes. This allows the gluten in the flour to relax, resulting in a more tender pudding. If you’re short on time, you can skip this step, but resting the batter is highly recommended.
Cooking the Sausages
While the batter is resting, prepare the sausages.
- Preheat your oven to 220°C (200°C fan/Gas Mark 7). This high temperature is essential for creating the puff in the Yorkshire pudding batter.
- Place the sausages in a roasting tin and cook in the preheated oven for about 15 minutes, or until they are lightly browned. This ensures the sausages are partially cooked before the batter is added, preventing them from being undercooked.
- Remove the roasting tin from the oven.
Assembling and Baking the Toad-in-the-Hole
This is where the magic happens! The sausages and batter come together to create the iconic dish.
- Carefully pour the vegetable oil (or beef dripping) into the roasting tin around the sausages. Be careful, as the oil will be hot. The hot oil is crucial for achieving a crispy base for the Yorkshire pudding.
- Quickly pour the batter evenly over the sausages. Work quickly to prevent the oil from cooling down too much.
- Return the roasting tin to the oven and bake for 25-30 minutes, or until the batter has risen and is golden brown. Avoid opening the oven door during cooking, as this can cause the batter to deflate.
- Once cooked, remove the toad-in-the-hole from the oven and let it stand for a few minutes before serving. This allows the batter to settle slightly.
Serving Suggestions
Toad-in-the-hole is traditionally served with a rich onion gravy. Mashed potatoes and seasonal vegetables, such as peas or carrots, also make excellent accompaniments. Don’t forget a generous dollop of your favourite mustard!
Enjoy your homemade Toad-in-the-Hole!
