Toad in the Whole
Submitted by love
Classic British toad in the hole with plump sausages baked in a golden, puffy Yorkshire pudding batter. Crispy edges, soft center, and ready in under an hour.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minIf you’ve never had toad in the hole, imagine the best Yorkshire pudding you’ve ever eaten, but with fat sausages nestled inside, their juices running into the batter as it puffs up golden and crisp around them.
It’s one of Britain’s greatest comfort foods, and it’s shockingly simple. A quick batter of flour, eggs, milk, and water gets whisked smooth, then poured into a roasting tin of smoking-hot drippings with the sausages already in place.
Forty minutes later, the batter has risen into dramatic peaks and valleys of golden, crispy, eggy goodness. Serve it with onion gravy and you’ve got a proper British supper.
Chef Tips
- The fat must be smoking hot before the batter goes in. This is the single most important step. Cold fat means flat, soggy batter.
- Whisk the batter for a full 4 to 5 minutes. You want it smooth and airy, with no flour lumps hiding at the bottom.
- Don’t open the oven door for the first 30 minutes. Every peek lets heat escape and risks a deflated pudding.
Ingredients
Directions
Mix flour, salt and pepper in a bowl, make a well in the centre and drop in the eggs.
Beat well, gradually incorporating the flour and adding milk and water.
Whisk for 4 to 5 minutes.
Put drippings in a large roasting tin and place in hot oven, 450F.
Leave for 5 minutes to get smoking hot.
Pour in batter and space sausages evenly in it.
Bake for 40 minutes, reducing heat to moderately hot, 400℉ (200℃) if batter is browning too quickly.
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