Toad in the Hole
Toad in the Hole is classic British comfort food. Combining sausages with Yorkshire pudding, you won't be able to hold back the gravy!
Servings: 4
Calories: 274kcal
Equipment
- Skillet (or baking dish)
- Measuring jug
- Mini whisk
Ingredients
Toad in the Hole
- 16 pork chipolatas Note 1
- 1 ½ cups plain flour
- 1 ½ cups milk
- 3 eggs
- 1 teaspoon dried thyme
- salt and pepper to taste
Instructions
- Toad in the Hole
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
- In a medium sized mixing jug add flour and make a well in the centre for the milk, use a whisk to thoroughly combine
- Crack eggs into a small bowl, whisk and then pour into the batter. Stir consistently till the batter is smooth with no lumps.
- Add dried thyme, salt and pepper and stir again to combine
- Spray a 26cm skillet with cooking oil, pierce sausages and add to the oiled skillet, ensure they are flat in one layer
- Place the skillet into the oven on the middle rack for 5 mins. Use oven mits to remove, place on heat proof surface and use tongs to rotate the sausages. Return the skillet to the oven for 5 mins.
- Use oven mits to remove the skillet from the oven, place on a heatproof surface. Pour batter into skillet and let it flow around the sausages.
- Return the skillet to the oven for a further 35 mins, till fluffy and golden brown
- Serve with gravy, roast tomatoes and rocket.
Video
Notes
- Note 1 You can use your favourite type of sausages. I find smaller sausages work best for this recipe as they fit in the skillet easily. (I am using Pork Chipolatas)
Nutrition
Calories: 274kcal | Carbohydrates: 41g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 132mg | Sodium: 87mg | Potassium: 216mg | Fiber: 1g | Sugar: 5g | Vitamin A: 326IU | Calcium: 134mg | Iron: 3mg