Toad in the hole is a British dish that is a that was originally made to make the “meat go further”. Now it’s a good replacement for a Sunday lunch.
What should I serve Toad in the hole with?
Mashed potatoes go really well with this, or croquette potatoes are a pleasant change. With some lovely fresh garden vegetables.
Don’t forget the gravy!
Toad in the hole won’t freeze very well in my experience, for best results always make fresh.
It stores in the fridge Okay for a couple of days at most, but the Yorkshire pudding might go soggy.
Place the toad in the hole on a baking tray and heat on at 160°C/320°F until warmed through.
Toad in the hole
- Yorkshire Pudding tin (high sided baking tray will work)
- 140 g plain flour this is about 200ml/7fl oz
- 4 eggs
- 200 ml milk 1 cup
- sunflower oil for cooking
- chives small handful fresh
- 8 sausages
- Preheat your oven to 200°C/392°Fsunflower oil
- Splash a little oil in the try and place your sausages in the pan.8 sausages
- Put the sausages in the oven for 15minuets.
- Meanwhile, put the flour in a bowl, make a well and add the eggs, milk and salt, beat together until smooth. Add the chopped chive and mix again.140 g plain flour, 4 eggs, 200 ml milk, chives small handful
- Once the timer is up on the sausages. Quickly take the sausages out of the oven and pour the batter around the sausages and put it back in the oven for 15 minutes until golden.