Toad in the hole – a golden oldie but a classic!! It’s a guaranteed hit – what’s not to love?! Juicy bangers encased in a festival of Yorkshire pudding.
It’s not remotely diet friendly – but perfect fodder for hungry boys and my husband who’d rowed 21 miles up the Thames!
Toad in the hole
115g plain flour
a pinch of salt
8 large sausages
- Mix the batter ingredients up until you have a smooth liquid. Put to one side – you can do this well in advance if you want to save time.
- When you’re ready, fill a large roasting dish with oil 1cm deep, put your oven up really high – we’re talking 240-250’C.
- Once it’s reached temperature whack your dish in and once the oil is really really hot take it out and put your sausages in. Be careful of the spitting fat! Return to the oven and cook until lightly golden. It’s a good idea to keep a close eye on them and give them a jiggle so they’re evenly coloured.
- Take the dish out and carefully pour your batter all around the sausages – again, be careful of lively oil! Return to the oven for at least 20 minutes and don’t open the door in case your Yorkshire pudding flops – and we can’t have that! It should rise up a treat and turn a lovely dark golden colour.
I was well chuffed with my efforts and everyone vacuumed it down superquick. It’s pretty filling so I just served it up with some steamed green beans. I’d had a challenging day so didn’t bother making any gravy either… I imagine a bit of onion gravy would go really well!
But this is a great meal with hardly any ingredients or prep work involved and the result is a comforting winter supper that fills you with nostalgia and carbs!!!!