Toad in the Hole is a pub classic and family favourite that can be ready in half an hour. Using the right sized pan to bake the Yorkshire is essential for getting the right ratio of squidge to crunchy bit. I use a 30x20cm baking dish. The Yorkshire soaks up the onion gravy and of course the whole lot has to be served with peas…. it’s the law.
Serves 2 Adults & 2 Kids
70g plain flour
30g self raising flour
1/4 tsp salt
60ml vegetable oil
2 tbsp plain flour
2 tbsp balsamic
1 beef stock cube
- Pre-heat the oven to 220° (200° Fan) with a shelf on the lower middle shelf. Put both flours and the salt into a mixing bowl then crack in the eggs and whisk together. Gradually add the milk and whisk until smooth (this is one of Henry’s favourite jobs).
- Put the vegetable oil into a 30x20cm (8×10″) baking tin that is at least 4cm deep then pop the tin into the oven to heat whilst you prepare the sausages. If your pan is bigger you’ll get a crispier Yorkshire. Don’t use a smaller pan as the Yorkshire won’t cook through.
- Add a little vegetable oil to a large skillet and place on a medium high heat and once the pan is hot add the sausages and rosemary then brown on one side for 3 minutes then turn and brown for another 2 minutes.
- Carefully take the piping hot tin out of the oven and use tongs to move the sausages from the skillet into the pan then pour over the batter and pop back into the oven for 20 minutes. Leave the rosemary in the skillet.
- Whilst the toad is cooking, peel and slice the onion then add to the skillet you cooked the sausages in with the butter then grind over with salt. Cook on a medium high heat until the onions are soft (about 10 minutes) stirring regularly. Add the balsamic and stir to pick up the flavours left in the pan.
- Sprinkle over the flour and crumble over the stock cube and stir then add the water and stir to combine. Lower the heat and simmer until the toad is ready then pour liberally.