English style Toad in the Hole

English Style Toad in the Hole Recipe

Region / culture: England | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Toad in the Hole is a classic English dish that consists of sausages baked in a Yorkshire pudding batter. This hearty and comforting meal is perfect for a cozy dinner on a cold evening.

History

Toad in the Hole dates back to the 18th century and is believed to have originated in England. The name of the dish is thought to refer to the sausages peeking out of the batter, resembling toads poking their heads out of holes.

Ingredients

8 links of pork sausage
1 tbsp of vegetable oil
2 cups of all-purpose flour
4 eggs
1 cup of milk
salt and pepper to taste

How to prepare

Preheat the oven to 400°F (200°C).
Pour the oil into a baking dish, ensuring it covers the bottom.
Arrange the sausages in a single layer over the oil.
Bake in the preheated oven for 10 minutes.
Meanwhile, in a medium bowl, whisk together the flour, eggs, and half of the milk until the mixture is smooth.
Gradually add the remaining milk and continue mixing until a smooth batter is achieved.
Season the batter with salt and pepper.
Remove the sausages from the oven and pour the batter over them, ensuring the sausages are 0.75 covered.
Return the dish to the oven and bake for 35 minutes, or until the center is risen and browned.
Do not worry if the underside seems slightly soft, as this is normal.

Variations

Use different types of sausages such as chicken or vegetarian sausages.
Add herbs or spices to the batter for extra flavor.
Top the Toad in the Hole with caramelized onions or cheese before baking.

Cooking Tips & Tricks

Make sure to preheat the oven before baking the dish to ensure even cooking.

- Whisk the batter until smooth to avoid lumps in the final dish.

- Season the batter with salt and pepper to enhance the flavor of the dish.

- Do not overcook the Toad in the Hole, as it may become dry and tough.

Serving Suggestions

Toad in the Hole is traditionally served with onion gravy, mashed potatoes, and peas.

Cooking Techniques

Baking

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of the dish.

- Substitute almond milk for dairy milk for a dairy-free version.

Make Ahead Tips

Prepare the batter in advance and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve the Toad in the Hole directly from the baking dish for a rustic presentation.

Pairing Recommendations

Pair Toad in the Hole with a crisp green salad or roasted vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until heated through.

Nutrition Information

Calories per serving

Each serving of Toad in the Hole contains approximately 400 calories.

Carbohydrates

Each serving of Toad in the Hole contains approximately 40 grams of carbohydrates.

Fats

Each serving of Toad in the Hole contains approximately 25 grams of fats.

Proteins

Each serving of Toad in the Hole contains approximately 15 grams of proteins.

Vitamins and minerals

Toad in the Hole is a good source of iron, vitamin B12, and zinc.

Alergens

Toad in the Hole contains gluten from the flour used in the batter and may contain dairy from the milk and eggs.

Summary

Toad in the Hole is a balanced meal that provides carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Toad in the Hole is a delicious and comforting dish that is perfect for a cozy dinner. With a crispy Yorkshire pudding batter and savory sausages, this classic English recipe is sure to become a family favorite.

How did I get this recipe?

I can't forget the first time I saw this recipe for English style Toad in the Hole. It was many years ago, when I was just a young girl living in the English countryside with my grandmother. She was an excellent cook and always had a delicious meal ready for us when we came home from school.

One day, as I was helping her in the kitchen, she showed me how to make Toad in the Hole. I was fascinated by the name and couldn't wait to see how it was made. As she gathered the ingredients, she explained that Toad in the Hole is a traditional English dish made with sausages baked in a Yorkshire pudding batter.

She began by cooking the sausages in a hot oven until they were browned and sizzling. Then, she poured the batter over the sausages and returned the dish to the oven to bake until the pudding was golden and puffy. The smell that filled the kitchen was absolutely mouthwatering.

As we sat down to eat, I took my first bite of Toad in the Hole and was instantly hooked. The combination of the crispy sausages and the fluffy pudding was unlike anything I had ever tasted before. From that moment on, I knew that Toad in the Hole would become a staple in my own cooking repertoire.

Over the years, I have made Toad in the Hole countless times for my own family and friends. Each time I prepare the dish, I am reminded of that day in my grandmother's kitchen and the joy of learning a new recipe from her. I have added my own twists and variations to the dish, but the basic recipe remains the same.

One of my favorite memories of making Toad in the Hole was when I taught my own daughter how to make it. Just like me, she was captivated by the name and couldn't wait to try her hand at making this classic English dish. As we worked together in the kitchen, I passed down the recipe and the tradition to her, just as my grandmother had done for me.

I have also shared the recipe for Toad in the Hole with friends and neighbors, who have all raved about its deliciousness. It always brings a smile to my face when someone tells me that they made Toad in the Hole for their family and it was a big hit.

As I look back on all the recipes I have collected over the years, Toad in the Hole holds a special place in my heart. It is a dish that brings back memories of my grandmother and the time we spent together in the kitchen. I am grateful for the knowledge and skills she passed down to me, and I hope to continue sharing this recipe with others for years to come.