Mums Toad In The Hole Food

MUMS PROPER TOAD IN THE HOLE

Steps:

• Preheat the oven to 180c fan, 200c, gas 6
• Place the sausages (fresh or frozen) in a medium roasting tin or roasting dish (Mine measures 12"x7") and cook in the oven for 10-15 mins until lightly browned and the oil is starting to come out of sausages
• While the sausages are in the oven, prepare the batter.
• Put the flour in to a medium bowl (I don't bother sifting), make a well in the centre using the unbroken egg then crack the egg into it. Add a little of the milk and start to whisk the egg/milk into the flour. Add the milk in bit by bit. Add a pinch of salt and pepper. Whisk to ensure no lumps.
• Leave to one side.
• After 10-15 mins take the sausages out of the oven, shut the oven door to keep the heat in and quickly pour the batter evenly over the sausages then put straight back in the oven for another 35-45 mins. (Do not open the oven door during this time) When done the Yorkshire will be risen and deep golden all over. (if the pudding starts to brown too quickly during cooking, turn down to 150 degs and leave 5 mins longer)
• Serve cut into portions with mashed or new potatoes, veg and gravy.

MUMS TOAD IN THE HOLE

Steps:

• Put the oven on at 220C and put the sausages and oil in a large enamel/metal dish. Don't use a glass dish as although it looks pretty doesn't conduct the heat well enough to get the wonderful batter rise. Bake the sausages in the oven for 15 minutes.
• While they are cooking, put the eggs, flour, salt and milk in the food processor and blitz to a smooth batter. Alternatively whisk by hand or electric whisk. I like to add some thyme at this point, but that is optional.
• When the sausages are ready, pour the batter all over the sausages and put back in the oven for 30-40 minutes (depending on your oven) until crisp and golden.
• Serve with carrots, peas and maybe even mashed potatoes.

TOAD-IN-THE-HOLE

Steps:

• Preheat an oven to 400 degrees F.
• Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.
• Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.
• Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.
• Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side.

TOAD-IN-THE-HOLE

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the chipolatas in a 20 x 30cm roasting tin with the oil and bake for 15 mins until browned.
• Meanwhile, make the batter. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.
• Remove the sausages from the oven - be careful because the fat will be sizzling hot - but if it isn't, put the tin on the hob for a few minutes until it is.
• Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden. Serve with gravy and your favourite veg.

TOAD-IN-THE-HOLE IN 4 EASY STEPS

Steps:

• Make the batter: Heat oven to 200C/fan 180C/gas 7. Tip 210g plain flour into a large mixing bowl and stir in 1 tsp English mustard powder with a good pinch of salt. Make a well in the centre, crack in 4 eggs, then pour in a little from 400ml milk. Whisk the mixture, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
• The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Stir in the leaves from 4 thyme sprigs, then tip the batter back into the jug you measured your milk in, for easier pouring later on. Use scissors to snip the links between 8 plain pork sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
• Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. Check it after 40 minutes, cover loosely with foil if it is browning too much. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
• Make the gravy: Soften 2 sliced onions with 1 tbsp sunflower oil in a large non-stick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in 1 tsp soft brown sugar for the final 5 mins. Add a spoonful of plain flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in 500ml beef stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad-in-the-hole into large wedges and serve with the gravy spooned over.

TOAD IN THE HOLE - TRADITIONAL

Steps:

• Sift flour and salt into a bowl.
• Add beaten egg, along with some of the milk; beat for a minute or two.
• Add remaining milk.
• Place the batter mixture into the refrigerator for an hour or so to get really cold.
• Preheat oven 420 degrees Fahrenheit (210 degrees Celsius).
• Use a medium roasting dish and place oil in the pan.
• Heat in the oven until the oil is really hot; if you flick a spot or two of water in the oil and it really sizzles then it is hot enough.
• Quickly pour in all the batter and add the sausages, spaced a bit apart.
• Cook for 30 to 40 minutes .
• Lovely served with fresh vegetables of your choice and a gravy. I often freeze gravy to use with this type of dish.

TRADITIONAL BRITISH TOAD-IN-THE-HOLE AND MINI TOADS TOO!

Steps:

• Preheat oven to 220°C or 450°F.
• Pour the dripping or vegetable oil into a large metal roasting tin. Place the tin in the preheated oven whilst you make the batter to heat the oil/dripping up.When the fat is hot, add the sausages and turn them over to coat them.Cook for about 10 minutes.
• Make the Yorkshire pudding batter - Mix flour, salt & pepper together in a large roomy mixing bowl. Make a hollow in the centre & add the egg, mixing it into the flour with a wooden spoon.Add the milk gradually until all the flour and egg is worked in and smooth. Add any remaining milk and beat well with a balloon whisk or hand held beater.
• Take the roasting tin with the sausages out from the oven and very QUICKLY pour the batter over the partly cooked sausages. Swirl around to make sure it covers everywhere.
• Put them back into the oven cook for a further 30 minutes or until the batter has puffed up and the sausages are sizzling and brown!
• Cut into 4 quarters and serve straight away with hot onion gravy & mashed potatoes!
• You can also use pork or lamb chops instead of sausages - making sure they are not too thick. I often use pork chops with quartered apple and stuffing balls which is really lovely!
• MINI TOADS:.
• Twist a sausage into half and carefully cut through the skin to make 2 sausages - do this once more to each half making a total of 4 small sausages out of one big sausage. (Or use party cocktail sausages - mini frankfurters) carry on until you have made 12 mini sausages. Follow the instructions above, but only cook the mini sausages for about 5 minutes first and then another 15 minutes with the batter. Serve with tomato ketchup or home made tomato sauce/relish and mugs of soup for a great Winter supper!

TOAD-IN-THE-HOLE

Steps:

• Have milk and eggs at room temperature.
• Sift flour and salt into bowl and stir in milk.
• Beat eggs until frothy, add to batter and beat.
• Let batter rest for 30 minutes.
• Preheat oven to 400°.
• Heat oil in skillet, prick sausages with fork and fry until cooked or warmed if precooked.
• Place one sausage and a bit of oil from skillet in each cup of a mini muffin tin and place tin in heated oven.
• Pour batter into heated muffin tins and bake for 15 minutes, then reduce heat to 350° and bake another 10 minutes or until brown and puffy.
• The sausages will be nested in holes in the puffy pastry, allow to cool in tin a bit and then plate and serve.