Toad In The Hole

1 h
Toad In The Hole

Explore British cuisine with our recipe for toad in the hole. Despite its whimsical name, this dish features savoury sausages nestled in fluffy Yorkshire pudding, complete with a golden crust. It is generously topped with rich onion gravy, embodying the essence of comfort food with its rich flavours. Making toad in the hole is a perfect way to create a cosy dinner experience for you and your loved ones.

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Ingredients

100 g Plain flour
½ tsp English Mustard powder
1 Egg
3 sprigs Thyme
8 Sausages
2 Pearl onions, peeled and sliced
5 g Light brown sugar
500 ml Beef stock
Arla® Big Milk 2L 300 ml Arla® Big Milk 2L

Instructions

  • To make the batter, heat the oven to 220 °C (conventional oven) or 200 °C (fan-assisted oven). Tip flour into a large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, and pour in a dribble of the ​​milk.
  • Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Add a bit more milk and continue stirring until all the milk and flour have been mixed together.
  • Use scissors to snip the links between your sausages. Drop them into a 20×30 cm roasting tin. Add 1 tablespoon of oil, tossing the sausages to thoroughly coat the tin base, then roast in the oven for 15 minutes.
  • Remove the hot tin from the oven and quickly pour in the batter. Put it back into the oven and bake for 40 minutes until the batter is cooked through, well-risen, and crisp.
  • For the gravy, soften the onions with the remaining oil in a large non-stick frying pan for about 20 minutes, stirring often until golden brown. Sprinkle in the sugar for the final 5 minutes.
  • Add the spoonful of flour, then cook, constantly stirring, for 2 minutes, so it coats the onions and no dry flour is left.
  • Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4–5 minutes to thicken, then season.
  • Cut the toad in the hole into large wedges and serve with the gravy spooned over.
Enjoy!

Tips

Arrange the sausages evenly throughout the roasting tin. Leave space between each sausage to allow the batter to surround each and coat them with a golden crust.

Tips

Resist the temptation to open the oven door while the dish is cooking. The pudding tends to be temperamental and can deflate if you open the oven door too early.

Tips

To see if the toad in the hole is done, insert a knife or a skewer into the centre of the pudding. If it comes out clean and the pudding is golden brown and crispy on the outside, then it is time to serve the dish!

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Traditional British toad in the hole

Toad in the hole is a traditional British dish that has been a comforting and satisfying meal for hundreds of years. This hearty dish consists of succulent sausages baked into golden, fluffy Yorkshire pudding. Families have long gathered around the dinner table to enjoy this classic. It is often accompanied by a rich, tasty onion gravy that adds an extra layer of rich flavour to the meal.

Looking for more dinner options? Try our classic lasagne or a delicious shepherd’s pie – both are bound to bring comfort-food goodness to your dinner table.

Classic Yorkshire pudding batter with sausages

It is hard to determine what is more important: the classic Yorkshire pudding batter or the sausages. To us, the magic lies in the combination of the two. As the pudding batter envelops the sausages, it forms a golden crust during baking. This crust not only wraps around the sausages beautifully but also captures the savoury juices from the meat, infusing them into the batter to enhance its flavour.

Doused with tasty onion gravy

Douse the toad in the hole with tasty onion gravy to really witness the dish come alive. Made with a combination of caramelised onion, beef stock, and subtle notes from the thyme, the gravy adds depth and richness. The onion provides a sweetness perfectly balanced by the savoury notes of the sausages and pudding, while the beef stock brings its distinct, rich base. This is comfort food made right – with pronounced flavours, exciting textures, and hot and rich gravy.

Why is it called toad in the hole?

Toad in the hole is a fun name for a dish, but its origins are, to this day, still unclear. Different theories are at play, but the most popular theory among food historians relates to the dish’s visual appearance. Do the small sausages peeking out of the golden batter resemble a toad sticking its head out from a hole to you? Maybe not so much – but this quirky image may have been the source of origin for the dish. And to be honest, we think it adds a bit of charm to it. So, next time you serve toad in the hole, you will have an interesting tale to share with friends or family.

Ideal for a simple lunch or dinner

Whether served on a relaxing evening at home or as the savoury centrepiece at larger family gatherings, toad in the hole never fails to deliver. Its homely appearance and flavours make it perfect for spending quality time with your loved ones. Maybe you want a little extra for your weekend lunches. The simple cooking process is great if you consider bringing the kids into the kitchen. They can easily lend a helping hand as you prepare the dish.

Get creative with the recipe

While the dish is steeped in British tradition, it can easily be personalised to suit your taste. You can substitute the sausages for vegetables like portobello mushrooms, cauliflower, or aubergine. Season the vegetables with different spices and herbs before adding them to the batter.

For a bolder touch, consider using chorizo instead of sausages. Chorizo brings spicy notes to the dish, which pairs well with the rich and savoury flavours. Add paprika and chilli powder to the batter to emphasise the heat.

https://www.arlafoods.co.uk/recipes/toad-in-the-hole/