Sunday, September 23, 2012

Toad in the Hole

After getting laughed at once again by my other half for wierd English names for things, I must admit translating literally Toad in the Hole into French suddenly struck me as a ridiculous name for food! So as we all do nowadays, I googled it and many answers came up but I like this one the best!

"It's TURD in the hole....not TOAD! My ancestors in Yorkshire were peasant farming stock and have passed the recipe down through our family for generations and I have it in black and white!
The dish originated as absolutely anything that could be cooked in a cheep batter pudding when times wher hard. Nobody can eat a toad, they are poisionous! It's a Yorkshire farming joke to ncall it Toad, not Turd and became popular with sausages because they are cheap and the tasty fat is absorbed into the batter.
One of the county's leading experts on strange names for national dishes is Glenn Croft in Essex and I recommend any doubters contact him."

Anyhoo, to prove to him that it was actually a delicious, tummy stuffing meal, I got cooking.

Toad in the Hole


1 pack of pork/beef sausages
1 large onion, chopped
4 tblsp olive oil
500ml/1/2 pint milk
2 eggs
110g plain flour
1/2 tsp salt


1. Preheat the oven to 200°C
2. In a large oven proof dish heat the oil in the oven
3. Add the sausages and onions, covering them completely with the hot oil
4. Bake for 15 mins

Meanwhile make the batter

4. Sift flour and salt into a bowl
5. Make a well in the centre and into it break the eggs
6. Beat the eggs with a wooden spoon, gradually drawing the flour into the centre
7. Beat in the milk little by little until the batter is smooth
OR bung it all in a mixer and whizz, leave to stand for 10-15mins
8. Pour the batter over the sausages
9. Bake for 15 mins , until risen and golden brown

Serve with Gravy and Mashed Potatoes.

Serves : 4
Preparation time : 20 mins
Cooking time : 30 mins

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