Tag Archives: hot ovens

Toad in the Hole. A recipe.

 

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For those of you who don’t know what toad in the Hole is, don’t worry. I’m not about to chuck an amphibian into a fire pit and cook it although I have eaten frog legs. Tastes like chicken. Nope. Toad in the Hole is Yorkshire pudding with the addition of sausages (bangers). The reason this culinary delight is called Toad in the Hole is beyond me as is the reason sausages are called ‘bangers’. I never said I would explain why the English are weird.

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Toad in the Hole is my signature dish. My mum taught me how to cook it and I do make a pretty decent version. You will note that I don’t list quantities or weights cos I never measure or weigh ingredients which probably explains why some of the meals I cook end up looking like baby poo and, occasionally, a plate of vomit. Heyho. I may look like the Michelin Man but I have no stars. It is a great meal to have though. Cheap as chips and if you use Quorn sausages, it’s suitable for veggies too.

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You will need the following:

Plain flour, eggs, milk, some vegetable oil and some bangers. I prefer to use Cumberland sausages simply because I like them but you can use whatever bangers you like.

You will also need a big bowl, a sieve, a whisk or fork and two deep oven tray thingies – a big one for the main event and a smaller one for the secret. Don’t use the trays for making little individual Yorkshire puds. Well, ok. If you really must then you can.

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Sieve the flour into the big bowl. This starts to put air into the mixture. Beat in two or three eggs until you have a gooey mess. This should add more air to the mixture. Then gradually start to add milk and stir it into the mixture. While stirring, try to beat more air into the mixture. You’ll know if you are because little bubbles start to appear in the mixture. Add milk until the mixture is sort of a thick liquid. Leave it to stand for a while.

batter mix

Turn your oven on as high as it goes. It needs to be really hot. At least 220 centigrade which converts to a shit load of fahrenheits. Put some oil into the oven trays and add as many bangers as you want to the bigger of the two trays (don’t put any in the smaller one) and put them both into the very hot oven. After about 10 minutes prepare to take the trays out by turning a burner on the hob on. Take the trays out one at a time, closing the oven door as you take each one out. Place on the burner to maintain the heat. Pour the batter into each of the trays ensuring you put enough into each to completely cover the base. Return to the oven as quickly as possible.

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After about 15 minutes open the oven door and don’t do what I always do and stick your head in the oven. It’s bloody hot and if you wear specs like I do at home, they will steam up and you can’t see a bloody thing! Turn the oven down to about 200. After 20/25 minutes the small one which is just Yorkshire pud should be cooked so remove it and leave it to get cold.

After about half an hour or 30 minutes if you prefer, the Toad in the Hole should be cooked. Remove from the oven which you should now turn off to save the planet, cut up into the required number of pieces and serve with veg and gravy. We rarely have it with mashed spud but you can if you want.

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Once the small Yorkshire is cold, cut it up and serve later with a decent smothering of strawberry jam. Don’t puke, it’s lovely. Try it.

Have a smashing day.

More Dick soon.

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