"Toad in the hole," a weird name for a dish, isn't it? Usually in America it refers to an egg cooked in the hole cut out of a piece of bread. But in England, it's sausages cooked in what is essentially Yorkshire pudding.
To me the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows?
In any case, this recipe has a playful name, and much like its cousin "pigs in a blanket," is a hit with kids.
I first posted a recipe for Toad in the Hole back in 2003. I wasn't quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, recently updated the recipe. Hope you enjoy it!
Classic English Toad-in-the-Hole
- 1 1/2 cup (180 g) of all purpose flour
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 3 eggs, beaten
- 1 1/2 cup (350 ml) milk
- 2 tablespoons melted butter
- 1 tablespoon vegetable oil
- 1 pound (450 g) of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)
In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.
Preheat baking dish:
Coat the bottom and sides of an 8x12 or 9x9 ceramic or metal casserole dish with vegetable oil. Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F(220°C).
Brown the sausages:
While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.
Pour batter over sausages:
When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages.
Bake at 425°F(220°C) for about 20-30 minutes or until the batter is risen and golden.
Serve at once.