Where are we if you’re reading “Toad in the hole”? Yes, we are in England. Only a British dish could be called like that. Sausages, fluffy curd and gravy are the stats of this recipe. Perfect lunch on a lovely Fall day for your family and friends.
I’ve written a recipe for Scotch eggs a couple of weeks ago, but since England got this far and reached the semi-finals of the football World Cup, I decided to try another recipe typical for England.
“Toad in the hole” is a really simple dish. It consists of sausages and Yorkshire pudding batter. Yes, two of the Brits most loved dishes are in this. And most of the time gravy or mustard is served next to it.
Why is it call pudding? Makes no sense at all. It doesn’t look like a pudding and it is not sweet at all. Apparently, all baked custards thicken with eggs, blancmange thicken with starch and jellies with gelatine base are called puddings. In other words, typical British.
It was my first try making this recipe. So I hope all England will be proud of the result. Regarding gravy, I used also an apple. This is my personal touch to give an additional kick to the flavour.
Moreover, there are three things you need to know before you start preparing Toad in the hole. First, the Yorkshire pudding batter must rest for 30 minutes. Second, the baking dish must be hot when you pour the batter in it. Therefore, leave it in the oven while preheating the oven. Third, do not open the oven door while the pudding is baking.
Ingredients for about 2-3 portions of “Toad in the hole”:
- 120 g flour
- salt and pepper
- 2 eggs
- 230 ml of milk
- 2 Tbsp butter (melted)
- 1 Tbsp olive oil
- 300 g sausages
- (rosemary)
Ingredients for the gravy:
- 1 onion
- 1 garlic clove
- thyme
- 1 apple (grated)
- 150 ml of beef stock
- water
In a bowl mix flour, salt and pepper. Then add the beaten eggs, milk, half of the butter (the other half is for the gravy) and whisk until smooth. There you have the Yorkshire pudding mixture. Cover the bowl and let it sit out for 30 minutes.
Furthermore, grease a baking dish (ca 15×20 cm), preheat the oven to 220ºC and place the baking dish in the oven. The dish must be hot, in order to make the “pudding” rise and make it perfect.
Next, drizzle some olive oil in a skillet, add the sausages and brown them on all sides. Then take the baking dish carefully out of the oven (using your mittens), place in the sausages and cover them with the Yorkshire pudding batter. Moreover, add the rosemary and put to bake for 20-30 minutes or until golden brown.
While the “Toad in the hole” is baking, do not open the oven door. That was rule number three. You don’t want the “pudding” to get deflated, right? Hehehe. So, let’s keep the door closed and watch only through the glass.
There is one last thing to do. To prepare the gravy, melt the rest of the butter and add the chopped onions and a grated apple. Once the onions and apples have caramelized and become soft, add the thinly chopped garlic, thyme and the beef stock. Let it simmer until you get the desired consistency.
Serve the “Toad in the hole” accompanied with onion-apple gravy or with some mustard. And only if you like it, sprinkle some fresh rosemary on top. Enjoy this dish like a real Englishman would do.
Enjoy your meal!
P.S.: We’ve seen France and Belgium running for the spot in the World Cup’s Finals. Our FOODball journey is not over yet! Sadly, football is not coming home. Let’s see who will win the final; France or Croatia?
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
