The Best Toad In The Hole Comfort At Its Best Food

THE BEST TOAD IN THE HOLE. COMFORT AT ITS BEST

Steps:

• Preheat the oven to 180C/gas 4.
• Sieve the flour into a large mixing bowl, then crack in the eggs. Add the milk and water and mix well to combine.
• Add a pinch of salt and the malt vinegar and leave the mixture to stand for 30 minutes.
• Put a deep ovenproof baking tin on the stove, and heat 2 tablespoons of the dripping or lard. Add the sausages and fry until browned. Put into the oven to cook for a further 10 minutes.
• In a frying pan, heat the rest of the dripping or lard and fry the onions until golden. Add the mixed herbs and season with salt and pepper.
• Turn the oven up to 220C/gas 7.
• Take sausages out of the oven and sprinkle over the onions. Pour in the batter, and place the tin back into the oven. Bake for 25 minutes.
• Turn the oven down to 180C/gas 4 and cook for a final 10 minutes, until the top is golden-brown and crisp.
• Remove from the oven and serve with gravy.

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

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.

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!