Toad in the Hole for 2

 Toad in the Hole Recipe

A simple, tasty classic English dish. 

Here in the UK, toad in the hole (strange name) 😬 is sausages cooked in what is essentially Yorkshire pudding batter.

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Serve toad in the hole with my onion gravy recipe - delicious. However, in America, toad in the hole refers to an egg cooked in the hole cut out of a piece of bread.

Jamie Oliver pokes a few sprigs of rosemary around the sausages into the batter but I say it will just burn so can't see the point, just saying!

Recipe Top Tips!

• The key thing is to have an appropriately sized baking tin, the thinner the better because we need to get the oil really hot before adding the batter.

• Don't use a glass dish because it won't get as hot as a metal dish.

• In order for the battle to rise, it's essential to get the oil really hot in the roasting dish before adding the batter. 

• Do try to get good quality sausages without too much fat in them or the whole dish may end up oily. 

• Use plain flour NOT self-raising (as I did once by mistake) to make Yorkshire puddings with self raising flour were HUGE but not nice!  

• If you wish you can add another sausage to this recipe - no worries, the amount of batter is the same.

How many eggs are in a toad in the hole batter?

• 3 eggs 

• 115 g plain flour (all purpose)

• 130 ml semi-skimmed milk

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Toad in the hole ingredients

• vegetable or rapeseed oil

• 4 good quality sausages

• plain flour (all purpose)

• salt

• black pepper

• eggs

• semi-skimmed milk

What to serve with toad in the hole

• Mashed potatoes

• Onion gravy - as in my Bangers (sausage) and mash recipe

• Peas

• Carrots

• Kids like baked beans - nice and simple!

How to make it

Add the flour and eggs to a jug.

Whisk together the flour and eggs until you have a very smooth, thick paste.

Add the salt and pepper and about a third of the milk, whisk until smooth, and add the rest of the milk and whisk again until you have a lovely smooth batter.

Leave the batter to rest at room temperature for 30 minutes as this will give the batter a better rise.

That said, some say there's no need for the batter to rest but this is what I do and it works.

I say if it ain't broke don't try to fix it, but everyone has their own idea on this. Some say the batter must be cold from the fridge. 

Preheat the oven to 220ºC/430°F

Put the roasting dish into the oven (middle shelf) and heat 1½ tablespoons of oil.

Meanwhile, add a tablespoon of oil to a frying pan and heat. Fry the sausages turning so they are lightly browned all over.

Remove the dish from the oven add the sausages and pour the batter around (not over) the sausages. The batter should come about ½ to ¾ way up the sausages.

Return to the oven, reduce the temperature to 200°C and cook for 30 minutes.

Don't open it for at least 25 minutes, as Yorkshire pudding batter can be a bit temperamental when rising plus the bottom of the batter won't be cooked.

Serve immediately when it's nice and puffed and golden.

Equipment

• This is the non stick roasting dish I used, it's the perfect size for two people

• Measuring jug

• Balloon whisk

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

toad in the hole for 2, toad in the hole, toad in the hole recipe UK, sausages

main, dinner

English

Yield: 2

Author: Jan Bennett

Toad in the Hole for 2

Tasty, simple and filling. Toad in the hole is a classic dish from here in the UK.

Prep time: 5 MinCook time: 30 MinInactive time: 30 MinTotal time: 1 H & 5 M

Ingredients

• vegetable or rapeseed oil
• 4 good quality sausages
• 115 g plain flour (all purpose)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 eggs - free range, of course
• 130 ml semi-skimmed milk

Instructions

Make the batter and leave it to rest

1. Whisk together the flour and eggs until you have a very smooth, thick paste.
2. Add the salt and pepper and about a third of the milk, whisk until smooth, and add the rest of the milk and whisk again until you have a lovely smooth batter.
3. Leave the batter to rest at room temperature for 30 minutes as this will give the batter a better rise.

Preheat the oven to 220ºC/430°F

1. Put the roasting dish into the oven (middle shelf) and heat 1½ tablespoons of oil.
2. Meanwhile, add a tablespoon of oil to a frying pan and heat. Fry the sausages turning so they are lightly browned all over.
3. Remove the dish from the oven and add the sausages and pour the batter around (not over) the sausages. The batter should come about ½ to ¾ way up the sausages.
4. Return to the oven and reduce the temperature to 200°C and cook for 30 minutes.
5. Don't open it for at least 25 minutes, as Yorkshire pudding batter can be a bit temperamental when rising plus the bottom of the batter won't be cooked.
6. Serve immediately when it's nice and puffed and golden.

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