RECIPE OF TOAD IN THE HOLE
Classic Comfort Food
Toad in the Hole brings a warm and nostalgic feeling. It’s the ultimate comfort food that you’ll want again and again.
Simplicity at Its Best
With just a few basic ingredients, Toad in the Hole is incredibly simple to make. Flour, eggs, milk, and sausages are all it takes to create this delicious masterpiece.
Versatility
Toad in the Hole pairs wonderfully with a variety of side dishes. We’ll give you plenty of ideas later in the post.
Crowd Pleasing Dish
Toad in the Hole is a surefire hit among both kids and adults. It’s an ideal choice for family dinners, Sunday roasts, or company nights.
Budget Friendly
In addition to being delicious, Toad in the Hole is easy on the pocket. With its humble ingredients and simple preparation, it’s an excellent choice for those looking for tasty, cost-effective dishes that don’t compromise on flavor.
INGREDIENTS
This ingredients list is about as simple as you can get.
Sausage: If you can find them, British bangers are best. Though we have not found them in basic supermarkets, we have found them in high end grocery stores (just buy the rest of the ingredients elsewhere!). Other varieties will not be as authentic, but should still taste great.
Yorkshire pudding batter: Salt, Flour,Eggs, milk.
Fat: This is to cook the Yorkshire pudding in. The best for flavor is roast beef drippings. Other options are butter, lard or a mildly flavored cooking oil, such as canola.
Fresh herbs: Totally optional, and probably not traditional, but we like the flavor they add. Today we used rosemary.
RECIPE
Start by mixing the ingredients for your Yorkshire pudding batter with a whisk or hand mixer until well combined. Rest at least 30 to 35 minutes.
Place an 8×10″ baking dish, or 12″ cast iron skillet in the un-heated oven. Pre-heat to 450°F (230°C).
Carefully remove the heated pan from the oven, brush the bottom and inner edges with your chosen fat, and place in sausages. Add in the remaining fat (if using a solid source such as butter or lard, don’t worry about evenly distributing it, that will happen once it melts). Return the pan to the oven and roast the sausages for 10 minutes.
Again, remove the pan from the oven. Pour in the batter. If using, add the herbs on top. Quickly return the pan to the oven.
Bake for 30-35 minutes, until the Yorkshire pudding has risen and has a nice golden color
Tips for the BEST Toad in the Hole
Preheat Your Pan: To achieve a beautifully risen and crispy Yorkshire pudding, preheating your baking dish or pan is crucial. Make sure your pan is hot before adding the batter. This step helps create the signature puff and golden crust.
Rest Your Batter:After whisking together the ingredients for the Yorkshire pudding batter, let it rest for at least 30 minutes. Allowing the batter to rest leads to a lighter, airier texture when baked.
Don’t Overcrowd the Pan:To allow the Yorkshire pudding to rise and expand properly, ensure you have enough space between the sausages.
Maintain a Temperature: To achieve a perfect rise and golden color, it’s essential to maintain a high oven temperature throughout the baking process. Avoid opening the oven door while the Toad in the Hole is baking.
Serve Immediately: Toad in the Hole is best enjoyed straight from the oven. Serve it immediately to savor the crispy texture and maximize the flavors.
Leftovers / Storage
Leftover toad in the hole stores well in the refrigerator for 3-4 days. Either keep it in the original baking dish covered in cling wrap, or cut into individual servings and store them in an airtight container.
Reheat the leftovers in the oven, preheated to 350°F. For best results, remove from the fridge 30 minutes before placing in the oven, to allow it to first come to room temperature.
