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Worked out awesome thank you!!!!!
Bangers is a name for poor quality sausages that have a high water content. Usually associated with sausage recipe’s found in wartime U.K.
this is the best recipe ever I’m totally gonna make it for my family
just the recipe I have been looking for! just wonderful!!
I am going to post this on Just a Pinch of course giving you your credit!
It was so easy for me to make this dish for my 93 yr old Scottish dad it made him so happy and he loved it❤
Nothing classically English about this. This resembles the American pigs in the blanket which is a breakfast dish. The recipe tastes good, but is nothing like the proper British dish . Toad in the hole should be much lighter and fluffier. The addition of baking powder would help it raise more.
I guess I cannot cook. 1 1/2 milk and 1 1/2 flour made almost a paste, tried thinning with milk but ended up with a heavy pastry that didn’t really rise compared to a light fluffy Yorkshire pudding. Not sure where I went wrong.
Did you put the eggs and melted butter into the batter with the flour and milk, Sbarros?
Batter came out very dense. It tasted amazing but I’m used to a lighter, crispier kinda yorkie with soft interior. I turned the heat up to 450F for the last 5 minutes. I think next time I’ll swap one egg for a cup of water.
Served with garlic, rosemary mashed spuds, homemade chicken and onion gravy and tinned peas for classic nostalgia
Kyle do you usually get a lighter, crispier yorkshire with soft interior when making toad in hole? I do when just making Yorkshire as a side dish however I have been unable to acheive the same when I make toad in hole and always figured it was because of the sausages in it.
First attempt came out perfectly, I made an onion gravy as well! My husband loved it.
I’ve made this recipe many many times and it always comes out perfect. Served mine with homemade onion gravy and it’s delicious
I’m so glad you like it KLS! Love the idea of serving it with onion gravy.
Ok statement made that american version is an egg cooked inside a hole in bread is wrong that’s eggs in a basket!
That’s a regional thing. An eggy in a basket is also called toad in the hole in certain places in the US.
Even though the dish was fine, there just was not enough flavor in the batter. It was like eating lightly brown toast. The batter needed some kind of kick, or at least some flavor. But a good place to start. Was very good with some deli honey mustard and added spices.
yorkshire is fantastic served with gravy
Absolutely fab! Big hit with the kids! (I have picky eaters) question though… Any tips on the batter for this and Yorkshire pudding to get it rise properly in the US?
Hi, Ashley! Make sure your eggs are REALLY well beaten and don’t open the oven door during baking. All the lift comes from the eggs and so steady oven temperature helps them rise evenly. Hope that helps!
In England we get the oil smoking hot in the bottom of the dish then add Yorkshire pudding batter to get the rise
I just told my son I was making this again tonight and I got an “Awesome”. Who knew? I made this once before and honestly, it turned out better than the ones I used to make when we lived in England. I was never any good at making Yorkshires (most Brits get Aunt Bessie’s out of the freezer section anyway!) I used a glass pan once but got stopped by a helpful local before I had a disaster. Pan must be just smokin and I used a touch of goose fat in the oil.
I’ve made this before, but tonight pouring the batter into my Pyrex (might be glass casserole dish) made it shatter into 4 large pieces! Batter all over and inside my oven. It was pouring the cold batter into the hot dish that did it (and yes, I let sit out 1/2 hour). I highly recommend using a metal dish!
Hi Stephanie, I’m so sorry that happened! Yes Pyrex can do that at high temperatures, so is probably not the best dish to use for this. I use a ceramic baking dish. I’ll make a note in the recipe.
I save beef drippings specifically for this and Yorkshire pudding.
The only variation to this recipe that I use is lard. I put lard (real lard, not Crisco) in the dish and pre-heat the dish 450 and have the lard spitting. Once I have mixed the batter by hand, I use an electric whisk. This helps the batter become lighter and usually rises better. I cover my batter and leave in the fridge for at least an hour before using and give it a quick stir before pouring over the sausages. Using lard makes a big difference i the taste, tried using bacon fat, but US bacon is to salty. My whole family loves this, along with my Yorkshire puddings.
My 1st effort . It was for an impromtu tea with my son,his wife and our grandie . What fun we had ! Added some bacon bits ,and served it with steamed veges and pasta . Made a self-saucing pudding for unfilled corners . All left table satisfied +++!
I don’t follow this to the letter but I also add a little bit not much about 2 teaspoons of sugar instead of salt to mine. Also I buy the breakfast or the Franks for it that have cheese in them and then sprinkling at the last 15 minutes of cooking some cheese on top. It is amazing and my Step son loves it.
Try adding a quarter teaspoon of thyme and another of rosemary to the flour mix. If you want to be a triple-OG-gangster add a smidgen (technical measurement) of poppyseeds. Traditional? No. But wizards will applaud your ingenuity and rebellious nature.