Toad in the hole, for those that don’t know, is basically sausages in Yorkshire pudding batter. No toads involved. No one seems very sure where the name comes from – there is a theory that it originated from a pub game of the same name and while I don’t quite see the link, I hope it’s true. I’d like all my food to be named after pub games.
8 pork/beef or vegetarian sausages (get nice ones, you’ll thank yourself)
2 fresh eggs
125g plain (all-purpose) flour
150ml/5fl oz milk mixed with and 50ml water
1 tbsp mustard (I use dijon)
Salt and pepper
2 tablespoons lard (LARD!), dripping or oil.
To make the batter; whisk together eggs, flour, milk, water and mustard. Whisk it well so that it’s nice and smooth with no lumpy bits and it’s about the thickness of runny custard/cream of mushroom soup/double cream (pick a comparison you like). Season with salt and pepper. Set it aside to rest for at least half an hour. This is so that the flour absorbs the liquid properly and relaxes and the whole thing comes to room temperature.
Now get the oven nice and hot – 220C/450F/Gas mark 7. Put the sausages in the baking tray and stick them in the oven for 5 or 10 minutes without turning them over until the tops are brown. This means that you’ll have one brown side and one pale side.
Take the sausages out of the baking dish and set them aside. Put the lard into the baking tray and put it back in the oven. Wait 5 minutes or so until the fat is really, really hot and sizzling and then quickly remove from the oven and pour in the batter. It’ll sizzle pleasantly. Quickly pop the sausages in the batter, pale side up, and put it straight back into the hot oven.
Leave it for 25-30 minutes. Resist the temptation to open the oven door, the cold influx of air may make the batter collapse. After 25 minutes, it should be all puffed up and golden brown. Serve it immediately with some gravy and maybe some greens like peas or cabbage.
Rawr. Good, tasty food.