British Recipes: Toad in the Hole

Toad in the Hole

Toad in the hole is a traditional English dish, it is made up of sausages in a yorkshire pudding batter ( also something traditional in Britain).
An 1861 recipe by Charles Elme Francatelli does not mention sausages, instead including as an ingredient of bits and pieces of any kind of meat. This recipe was described, as "English cooked-again stewed meat" (Lesso rifatto all'inglese) or "Toad in the Hole", in the first book of modern Italian cuisine of the nineteenth century, in which the meat was nothing but left-over stewed meat cooked again in batter. During the 1940s, a wartime variation on the original used pieces of Spam in place of sausages. An earlier recipe with a similar style is found in Hannah Glasse's 1747 The Art of Cookery, where she presents a recipe for "Pigeons in a Hole", essentially pigeons cooked in a Yorkshire pudding batter.
This now much eaten British food is served together with cooked vegitables, potatoes and some gravy.


Serves:  4 people

Time: 35 minutes


Ingredients:

4 large, fresh eggs

200 ml of milk

200 grams of plain/all purpose flour

Pinch of salt

2 tbsp lard or vegetable oil

6 beef or pork sausages, partially fried

Step 1:


Heat the oven to the highest temperature possible.


Step 2:


Pour the eggs, milk and flour into a large, roomy, mixing bowl with the pinch of salt. Using an electric hand beater or hand whisk beat to form a thick, smooth, airy batter . Leave to stand for a minimum of 30 minutes, longer if possible.


Step 3:


10 minutes before the end of the batter resting time, place a piece of lard, dripping or a tablespoon of oil into a roasting tin. Space the sausages evenly. Place the tray in the preheated oven and heat until the fat is slightly smoking.


Step 4:


Give the batter another good whisk then pour into the hot, roasting tin. Please be careful, the fat may splutter when the batter is added. The batter should cover the whole of the bottom of the tin and be approx 2cm deep.


Step 5:
If you have batter leftover, don't worry, you can always make extra Yorkshire puddings to which i will give you the recipe below.
Return the tin to the oven to cook until golden brown approx 20-25 mins untill batter has puffed up around the sausages.


To make yorkshire puddings:

Create the batter as shown above or use your left over batter and pre-heat some oil or lard in the bottom of a muffin tin.

When fat is smoking light and bubbeling pour in your batter and devide between the muffin holes. Place your tray back in the oven and bake till batter has puffed up and is golden brown.

Both toad in the hole are served along side vegitables, potatoes and topped with some deliciouse gravy.

Now in the United Kingdom they would say " Enjoy your Meal"

Where can we find the United Kingdom in the world?

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