Toad in the hole is a traditionsal British dish comprising of Yorkshire pudding and pork sausages. Yorkshire puddings can be the bane of a Yorkshire woman’s life if they do not follow the eggs to flour and milk ratios and then comit the cardinal sin of not getting the oven hot enough. The trick is in the hot fat and a hot oven. I also fluffed up a bit today as I didn’t have good old plain flour, I only had wholewheat plain flour and after sieving out the wheat I used the fine grain but I am happy to say the result was still spot on.
Serves 4-6 People.
- 5 Large eggs
- Plain flour
- Pork sausages x 12 if using thin or 8 if thick
- Salt and pepper to season
- Olive oil.
- Pre-heat the oven at 205 degrees. Put a glug of oil into your roasting dish and place it in the oven while it pre-heats.
- Crack the eggs into a jug and note how much you have for example 10 fluid ounzes. Using the same jug measure the same amount of milk then add this to the eggs and beat to combine and airiate the mixture.
- Again using the same jug measure out the same amount of plain flour and sieve it into the egg and milk mixture, using a whisk beat the batter until smooth and lump free.
- In a frying pan brown off the pork sausages.
- Once the oven is at the correct temperature take the roasting tin out, do. not worry if the oil is smoking a little, that is perfect. Add the sausages followed by the batter then put it back in the oven quickly to to try and maintain the oven temperature.
- Cook for 40 minutes until the Yorkshire pudding has risen and is golden brown.
I have always had this meal served with mash potatoes and green vegetables with lashings of gravy.