Toad in the hole is a British dish, which though the name implies does not contain Toads. Instead it is a dish consisting of Yorkshire Pudding batter cooked with sausages. How the dish got its name is not know, but the ‘toad’ is most likely the sausage, but there are records of other meats being used and there are rumours of it also being called ‘frog in the hole’.
This recipe is for individual, bite sized Toad in the hole, perfect for finger food at parties and can be eaten hot or cold.
Ingredients
- 3oz (75g) plain flour
- 3 fl oz (75ml) semi-skimmed milk
- 1 large egg
- 2 fl oz (55ml) water
- small cooked sausages
- Salt & freshly ground black pepper
- Vegetable Oil
Method
First sieve the flour into a large bowl, ensuring you get a lot of air into it as it falls. Make a well in the centre of the flour and crack the egg into it with the salt and pepper. Using an electric hand whisk, slowly start to whisk the egg into the flour. Then add the water and milk gradually to the flour/egg mixture and whisk until a smooth batter has been achieved. Add a spot of vegetable oil to each hole in a muffin tray, ensuring the sides are coated and place into a 425F (220C) oven for 10 minutes. Once the tray is hot, remove from the oven and ladle batter into each hole and then place a sausage (or part of one) into the batter. Return to the oven for approx 25mins or until puffed and slightly brown.
