Toad In the Hole
Recipe created by Chef Dez, chefdez.com
“A classic British dish. Basically, a big Yorkshire pudding with sausages in it…with a funny name! Traditionally served with red onion gravy (see the Sauces chapter in this book), but I also like this served with maple syrup instead of the gravy. Good for breakfast, lunch, or dinner – you choose!”
Ingredients
- 1 tablespoon canola oil
- 5 pork sausages 100g each (I use Bangers)
- 4 eggs beaten
- 1.5 cups milk
- 1.5 cups all-purpose flour
- 4 tablespoons sugar
- 1.5 teaspoons salt
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Add the oil to an 8×11-inch baking dish. Add the sausages to the baking dish and rotate them in the oil and use the sausages to spread the oil all over the bottom of the baking dish.
- Bake the sausages for 10 minutes, turning them once at the 5-minute mark.
- Meanwhile whisk the eggs and the milk together. Add the flour, sugar, and salt and continue whisking until fully combined.
- After the sausages have baked for 10 minutes, quickly pour this batter in the baking dish with the sausages and get it back in the oven (making sure that the sausages are evenly spaced.
- Bake for 30 minutes until golden brown and puffed up. Do not open the oven during the baking process or it will deflate.
- Serve immediately at the table. It will deflate as it sits (this is normal).
- Serve with drizzles of maple syrup OR red onion gravy.
