'Toad in the hole' is a traditional English dish - and one of those ones that tends to startle people the first time they hear of it, because it's just such a strange name. Thankfully there are no actual toads involved.
The traditional recipe consists of sausages cooked in a yorkshire pudding batter. Of course, I use vegetarian sausages, and I like to mix mine up a bit by including some vegetables in the mix - sometimes I even make a variation by increasing the quantities of vegetables, and skipping the sausages altogether.
By making individual portions, it's easier to use different sausages if you're catering for both vegetarians and meat-eaters, and I also think it looks nicer on the plate. The baking trays I use are about five by seven inches.
Toad In The Hole Recipe
6 medium eggs
12oz plain flour
4tbsp sunflower oil
1 courgette (zucchini)
1 red pepper
4 small red onions
8 large sausages
- Put the flour in a large mixing bowl and make a well in the centre. Add the eggs and a little milk to the well, and combine with a whisk.
- Gradually add the remaining milk, and beat the batter until there are no lumps left. Whisk it a little more to create bubbles.
- Put one tablespoon of oil in each of four small baking trays, and heat in the oven at 200°C
- Chop the peppers and courgettes into inch-square pieces, and quarter the onions.
- Add the sausages and vegetables to the hot oil, and return to the oven for ten minutes.
- Give the batter another quick whisk, then divide between the baking trays (I pour the batter in to the side and allow it to flow around the sausages and vegetables).
- Bake for a further twenty minutes, or until the batter has risen and the sausages cooked through.