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Toad In The Hole

Alison Holst's Toad in the Hole

Here's mum's recipe for Toad in the Hole. Sounds yum! Mum says she used to use half or quartered sausages instead of sausage patties.

Properly made, this mixture consists of sausage patties (the toads!) partly buried in light, crisp and crunchy, well-risen Yorkshire Pudding batter. I think it makes a wonderful spring dinner when served with a mixed green salad.

For 4 servings:

2 large eggs
1 cup milk
2 cups flour less 2 Tbsp
1/4 tsp salt
450-500g plain or seasoned sausage meat

I have had trouble with Yorkshire pudding batters. I have solved my problems with the following method. Follow it exactly!

  • Mix the egg and (brimming full) cup of milk in a medium-sized bowl.
  • Vigorously beat the flour in its container, using a whisk or fork.
  • Then, without shaking or packing it any any way, spoon it lightly into a cup of exactly the same size as the milk cup.
  • Without shaking it, level off the top, then remove and discard 2 level measuring tablespoons of flour.
  • Tip the remaining flour into the egg and milk mixture and beat until smooth.
  • Stir in the salt.
  • Leave to stand.

Shape plain or seasoned sausage meat into 16 patties and place these in a high sided 23cm square baking or cake pan coated with non-stick spray. (Or use 2 loaf tins.)

Bake at 190 C for 10 minutes (without using fan) then stir the batter briefly and pour it into the hot tin(s) quickly.
Bake at the same temperature for about 40 minutes, until the crust has hopefully risen (unevenly) around the "toads" and is crisp, golden-brown, and set.

Variation: Add 1 Tbsp grated parmesan cheese to the batter.

Note: The batter is risen by steam, and does not contain baking powder, etc. It rises better in small, deep-sided tins.

Page last modified on 2018 Aug 20 07:56

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