It wasn’t until last week that I realised what Toad in the Hole actually was. I knew it had sausage, but it wasn’t until I was watching a children’s TV show that I found out it was sausages in a big yorkshire pudding.
This recipe is pretty easy and is once more a really good winter warmer. From what I’ve read (and now experienced) onion gravy is a good accompanyment. Serve with mashed potatoes and your favourite green vegetables, for example steamed brocolli, grilled courgette or brussel sprouts.
- 2 large Eggs
- 4 oz (125g) Plain Flour
- 1/4 Pint (150ml) Milk
- 1/4 Pint (150ml) Cold Water
- Salt & Pepper
- 6 chunky sausages
- 2 tbsp Cooking Oil
- 2 large red onions, peeled and sliced
- 2 cloves of garlic, peeled and finely sliced
- 2 knobs of butter
- 6 tablespoons balsamic vinegar
- 1 vegetable stock cube
Toad in the Hole
- On a low heat cook the Sausages in a frying pan on all sides until nicely browned and sticky.
- Crack open the eggs into a large measuring jug and beat well. Add the milk and water together, mixing it all together really well. Set aside.
- Sift the the flour into a large bowl and season with a sprinkling of salt & pepper. Make a well in the centre. Gradually whisk in the liquid mixture, whisking until you have a stiff but smooth batter with no lumps. Allow to rest for half an hour.
- Pre-heat the oven to 205C/425F.
- Pour the oil into a deep sided baking tin and place just this in the oven.
- Once it is quite hot and the fat is sizzling, quickly, but carefully, take it out and rest on the top of the hob. Pour in the Batter mixture. Then add the Sausages, parallel to each other, the length of the tin.
- Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy.
- Cook the onions and garlic on a low/medium heat for around 5 minutes
- Add the balsamic vinegar and stir – cook to reduce by half
- Crumble in a vegetable stock cube and add some water
- Spoon over portions of toad in the hole