Forget the funny name, this is an easy and inexpensive way to feed a hungry family or bunch of kids and a bit of fun prior to the London Olympics. It is a traditional English dish consisting of sausages in Yorkshire pudding batter, sometimes served with onion gravy. The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name. The recipe itself is rather simple but, like Yorkshire pudding, requires some skill to cook perfectly. Make sure the pan is well heated while the batter is prepared. The sausages and batter are added and cooked for half an hour.
Preparation Time: 10 mins
Cooking Time: 50 mins
10ml (2 teaspoons) olive oil
2 medium (300g) red or brown onions, sliced
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce or balsamic vinegar
4 eggs (pantry)
300ml milk (pantry)
1 2/3 cups (250g) plain flour (pantry)
Sprigs rosemary (pantry)
Salt to taste (pantry)
1 tablespoon (20ml) olive oil
500g small chipolata or other flavoursome sausages
200g green beans, to serve
- Preheat the oven to 200°C.
- To make caramelised onions: heat the oil in a frying pan, add the onions and cook, stirring, until soft. Add the sugar and Worcestershire sauce and stir until caramelised.
- Meanwhile whisk together eggs, milk, flour and salt until smooth. Set aside to rest.
- Pour oil into a 5cm deep, 25cm x 35cm (base) roasting pan or four individual dishes. Place into oven for 5 minutes or until hot. Add the sausages to the pan or dishes and bake for 10 minutes or until golden, turning halfway. Carefully pour batter over sausages .Spike with rosemary sprigs and dollop caramelised onions on top. Return to the oven and bake for 20-25 minutes or until puffed and golden (do not open the oven during this time).
- Meanwhile steam green beans.
- Serve the ‘toad’ with beans or salad.