Toad in the hole is a classic British dish featuring delicious sausages (no toads here) in a crispy Yorkshire pudding batter, served with onions, peas or gravy. This recipe Laura Williams of mylittlehongkongkitchen is super easy to make, which makes it absolutely perfect for Sunday potlucks with your family and friends. We love how crispy the Yorkshire pudding turned out, and how juicy the sausages are. Try it yourself today!
INGREDIENTS
6 Chipolata Sausages
2-3 Sprigs Rosemary
3 Large Eggs
100g Plain Flour
250mls Milk
METHOD
1. Begin by preheating the oven to 220 degrees. Make the Yorkshire pudding batter by beat the three eggs into the flour. Add a twist of salt and pepper and gradually whisk whilst adding the milk to create a smooth batter – place the mix into a jug and allow to sit for 20 minutes.
2. Place the sausages on a baking tray and pick over a few rosemary leaves, drizzle with a little olive oil and place on the top shelf of the oven for 10 minutes.
3. Pour the sunflower oil into a separate baking dish (around 25cm (ish)) and place on the shelf below the sausages to heat up. Once hot, use an oven glove to pull the baking dish out carefully and, leaving it on the oven shelf, pour the batter straight into the oil. Transfer the sausage straight into the middle of the dish. Push the dish back into the oven and do not open for 20-25 minutes until the batter is crisp and puffed right up.
4. Serve the Toad in the Hole with peas, carrots and gravy for a delicious family meal.
Food Blogger, Food Photographer and Stylist. Laura has lived in Hong Kong for four years and created food blog My Little Hong Kong Kitchen with the aim of helping even the busiest of people get back into the kitchen and cook fresh, healthy and delicious meals! Visit Laura at mylittlehongkongkitchen.blogspot.com.
