Did You Know… that Toad In The Hole was originally made with any old meat that was lying around and that the earliest known recipe (from 1747!) called it Pigeon in a Hole?! Don’t worry – we’re not going to be using any birds in this one!
A slight twist on a classic, this recipe is a favourite in our house and is a perfect, traditional meal to help warm up on a chilly wet day. The added advantage is that it’s a great dish to make with the help of your little ones. Little hands have lots of fun whether it’s helping to mix the batter or cutting the sausages, it’s a great way to help make preparing meals together fun and getting them more involved in mealtimes and cooking.
Thanks to the ‘little’ element to the ‘toads’, this recipe is great for babies and toddlers as well as adults. Best served with either mashed potato, some green veg and a bit of gravy.
Ingredients (for 4 adult servings):
- 2 tbsp rapeseed or olive oil
- Either 6 sausages or 12 chipolatas (the herbier the better)*
- 150 g plain flour (we mix plain flour with some self-raising flour to help the batter lift up nicely)**
- 4 eggs (we will use 2 eggs and 2 egg whites)
- 200 ml whole milk
Add the 2 eggs and 2 egg whites to the milk and whisk together.
Add the flower to a mixing bowl (with either some rosemary or a tablespoon of mustard powder for added flavour).
Gradually whisk in the milk and egg mixture and whisk until you have a smooth batter – you’re looking for the consistency of double cream, ideally. This is a great time to get some little hands to help with the mixing as the large mixing bowl should mean minimal spillage 😉
Once the batter is smooth you’ll need to leave it in the fridge to set for at least 30 minutes (and up to 2 hours).
Relax a little…..
Heat the oven to 220℃ (or 200℃ fan assisted).
Pour the oil into a baking dish. Snip each of the sausages into three pieces, add them to the dish and bake in the oven for 10 minutes.
As the 10 minutes near a close, take the batter from the fridge and give it a good whisk to wake it up.
Remove the sausages from the oven and, while the oil is still spitting hot, pour the batter into the tin and return quickly to the oven.
Bake for another 20 minutes (try to avoid opening the oven during this time) or until the batter is golden brown.
Check out the video below for more and let us know yours turn out: