Saturday, 21 November 2009

Toad in the Hole

Toad in the hole. It's a recipe that most Brits have all eaten but probably have no idea where the name comes from. Don't ask me - I haven't got a clue.

If I had to guess, I would suggest that the image of a sausage poking its head out of crisped batter probably resembles a toad sticking its head out of a hole. After a few beers that is. Like I say, who cares? It is delicious, warming and comforting and that is what's important here.

Toad in the hole is a recipe I want to see in more restaurants at this time of the year, alongside shepherds' pie, steak and kidney pudding and chicken and leek pie. I've no ideas why more chefs are reluctant to put such fabulous food on their menus but it probably comes down to the image. Comforting British food such as these dishes seems so appropriate during the colder months and of course we make the best comfort food in the world. Don't we?

This is a simple family favourite that is ace for those cold midweek nights when the soul and tummy need cheering up. Serve with mash, greens and lots of onion gravy. Right now.

Toad in the Hole
Feeds 4

250g plain flour
A pinch of salt and pepper
3 eggs, beaten
500ml milk
3 tbsp sunflower oil
500g quality sausages

1 - Pre-heat the oven to 220C/GM7.
2 - Put the oil into a roasting tin and place into the oven. When the oil is hot, add the sausages and bake for 5 minutes, turning every now and again until beginning to brown.
3 - Put the flour, salt and pepper into a large bowl. Make a well and add the beaten eggs. Begin to whisk in the milk until the batter has the consistency of double cream.
4 - Remove the roasting tin from the oven then pour the batter in and over the sausages. Place back onto a high shelf and bake for 30-40 minutes until the batter is risen, golden and crunchy.

9 comments:

Bellini Valli said...

My brother said he was able to try it at a restaurant in Keswick. I have never made it myself but it is on the list of must trys. Thanks David!!

cackster said...

Me and the girlfriend have just been discussing toad in the hole with a view to making it, so well timed David. Agreed, it should be included on more restuarant menus but they'll have to think up a posh name for it:- meat parcels in a battered enclosure with creamed emulsion. Or something pretentious like that!

Pantha said...

Lovely grub! I make little ones in fairy cake tins for my grandchildren. The adults like them too!! A query - do you think Coconut Haystacks will freeze? I use desiccated coconut, egg and sugar.

Nicola P. said...

I remember Adrian Mole's friend getting excluded from school for protesting against it in their dinner hall, because,"It's all bleedin' hole and no toad!!!"

Gloria said...

This look really yummy, thanks by sharing! gloria

Chris said...

Totally agee. Love toad in the hole and very impressed that yours has risen so uniformly, I often find the sausages stop it from puffing up so in the middle. Very interested to hear Pantha's idea about individual toads, I do them individually for roast lunch (in a muffin tin) but have never thought of adding a sausage .. watch this space.

Jason said...

Wow, it looks great..
Thanks for sharing!

janelle said...

Maybe you will think this is goofy, but when I saw this title, it reminded me of a post I wrote with lyrics to a song "Todd the Toad." Don't be alarmed, it is via my kids and includes a cookie recipe;)))
Just for fun: http://www.talkoftomatoes.com/2007/12/05/oh-cookie-time-oh-cookie-time/

Merry Christmas!

Theresa said...

This is fantastic!