Toad in the Hole..

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Toad in the hole 4

Today, I’m using  my simple Yorkshire Pudding recipe to make that family favourite, Toad-in-the-Hole. For some reason, children find the words ‘Toad-in-the-Hole’ absolutely hilarious. It might be something to do with getting the words ‘Toad’ and ‘Toe’ mixed up 😉 It was always an excuse for much sniggering around the dinner table from us kids. Regardless, it’s a great way of elevating plain old sausages and mash to an extra-special dinner. I mean, who doesn’t love Yorkshire Pudding, gravy, sausages and mash?

EQUIPMENT:

  • A 30x20cm roasting tray.
  • A bowl or large jug, to mix the ingredients
  • A sieve
  • a whisk, electric or handheld.
  • weighing scales

INGREDIENTS: This will feed 3-4 people very generously.

  • 2-3 sausages per person. I used Beef sausages this week, but you should use whatever you like.
  • 175g  plain flour
  • 2-3 tablespoons of oil
  • 2 large eggs
  • 175ml cold water
  • 75ml milk
  • salt and pepper

METHOD:

  • Heat the oven to 160 fan, or the equivalent.
  • Put the sausages into the roasting tray with 2 tablespoons of oil
  • Bake for 15 minutes. You should make the batter while the sausages are getting their first cooking.
  • Sift the flour, salt and pepper into the bowl

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  • Add the eggs, and incorporate into the flour – this will make a horrible sticky mess.
  • Don’t panic.
  • Add the milk/water mixture in a steady stream, still whisking quickly.
  • Keep whisking, and I promise it will transform into a lovely smooth batter. You can leave this to one side until you’re ready to add it to the sausages, or just use it straight away.
  • Turn the heat up to 200 fan.
  • When the oil in the tin with the sausages has almost reached smoking point – in other words – VERY hot, remove it (carefully) from the oven, and place it on a heat-resistant surface.
  • Pour the batter all over the baking tray and the sausages, and return to the oven immediately.
  • Give it 20-25 minutes, and watch as it puffs up beautifully.
  • If you fancy it, you can make the gravy while the Yorkshire is cooking –http://eatingforireland.com/recipe/red-onion-gravy/
  • Remove and serve immediately.
  • Ignore the giggling around the kitchen table – it’s nothing to do with your cooking :)

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NOTES:

  • The important thing with Yorkshire puds is that you must have the baking tray and oil as hot as possible – this will make the pudding rise up beautifully.
  • If you exclude the sausages, the recipe above is exactly the right quantity to make a 12-hole Muffin tin full of baby Yorkshire puddings. Divide the oil between each section of the muffin tray.
About

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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