Toad in the hole (sausages baked in Yorkshire pudding batter)
Time: 45 min 4 servings approx. 2080 kcal / serving (estimated) approx. 120 g protein / serving
Toad in the hole is fried sausage baked into a Yorkshire pudding batter: the batter puffs up around and between the sausages into a golden, crisp bake. The odd name's origin is uncertain, but the sausages peeking out of the batter on the plate may have inspired it.
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Method
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Whisk the flour, eggs, milk and salt into a smooth batter, and let it rest for at least 20-30 minutes. ⏱ Timer: 20 min Drizzle the sausages with oil in a baking dish, and bake at 200°C (180°C fan) for 15 minutes, until they start to brown. ⏱ Timer: 15 min Pull out the hot dish, and pour the rested batter evenly between the sausages. Return immediately to the oven and bake for another 20-25 minutes without opening the door, until the batter is well risen and golden brown. ⏱ Timer: 20 min Meanwhile fry the onion in oil, dust with flour, pour in the stock and Worcestershire sauce, and cook into a thick gravy. Serve the toad in the hole at once, hot, with the gravy.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
The dish and the oil need to be very hot before the batter goes in, as that's what causes the sudden puff. Give the sausages a little head start in the oven so they cook through evenly with the batter. Don't open the oven while baking, or the batter will collapse. Best with a rich onion gravy, and peas on the side.
Frequently asked questions
Why doesn't my batter rise?
If the dish or the oil wasn't hot enough, or the batter hadn't rested long enough before baking.
What's the best sausage for it?
A plain, not-too-spicy pork sausage, as that lets the batter's flavour come through.
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