Toad in the Hole
Toad in the hole is a traditional British dish comprised of sausages baked into a giant Yorkshire pudding. The dish is typically served with onion gravy and vegetables.
Cooking Instructions
Pre-heat oven to 190°C, 170°C fan gas mark 5.
Place the sausages on a baking tray and cook for 8 minutes. Set aside.
Increase oven temperature to 220°C, 200°C gas mark 7.
Once the oven has reached the above temperature, pour the 150ml of oil into the baking dish, and place in the oven for 8-10 minutes to heat.
*Please be very careful with the hot oil when taking the dish out of the oven.
Now onto the batter. Tip the flour into a bowl, along with the salt.
Make a well in the centre and crack in the eggs.
Mix with either a balloon whisk, or electric hand whisk to combine into a thick batter.
Slowly add the milk, whisking until you have a smooth batter.
Add the rosemary, and half the cheese, reserving the remainder for the top.
Stir again to combine.
Transfer the batter into a jug and pour into the baking dish.
Remove the baking dish from the oven, being very careful of the hot oil, and place the sausages in a line. Leave space between them.
Pour the batter between and around the sausages.
Scatter the remaining cheese over the batter, and place on the top shelf of the oven for 25-30 minutes until golden and cooked in the middle.
Serve with onion gravy and vegetables.
What you need...
Prep Time 15 Mins
Cooking Time 25-30 Mins
Serves 4
Shopping List
- 1 tbsp oil (for frying)
- 1x pack of Richmond Extra Tasty Signature Pork Sausages
- 125g plain flour
- A pinch of salt
- 2 free-range eggs, medium
- 175ml semi-skimmed milk
- A sprig of rosemary, leaves picked
- 30g cheddar cheese, grated *other hard cheeses will also work
- 150ml vegetable oil
- 1x baking dish – approx.
- 22cm x 30cm x 5cm
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