Toad in the Hole
What could be more delicious than sausage encased in a crisp, Golden Yorkshire Pudding smothered in gravy? Absolutely nothing. That is a Toad in the Hole. This is a very traditional Dish in England – a hearty meal perfect for a chilly winter night.
Don’t worry there are definitely no toads involved! The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name. It is rumored to have been called “Frog-in-the-Hole” in the past, although little evidence exists to support this theory. It has also been referred to as “sausage toad”. Yorkshire pudding is a delicious batter that is baked in the oven (think of a popover but fluffier and significantly tastier!)
The recipe is actually very simple, but takes practice to cook perfectly as success relies on getting the batter into the pan at the right moment.
The batter is a simple pancake recipe (eggs and flour beaten until smooth with milk gradually added) it is then added to a pan that has been oiled and heating in a hot oven for about 15 minutes. The batter should sizzle and start to take shape immediately. If the oil is not hot enough your batter will not rise and will be a soggy disaster. The sausages are laid in the batter and the whole thing bakes for approximately 30 minutes.
Typically it is served with vegetables, mashed potatoes and onion gravy. Although I enjoy it with cauliflower cheese and baked beans (English Heinz variety are the only way to go!!). Usually pork sausages are used but I’ve experimented with veggie and chicken sausages with great results!
This is the ultimate comfort food – warm and inviting and my go to whenever I’m missing home.
Give it a try and you will not be disappointed! Whoever said that English cuisine was bad clearly had never eaten a great Toad in the Hole.:)