A family favourite, comfort food at its best!
Very important to get good quality sausages, and also to have a good Yorkshire pudding batter. The third important factor is a very hot oven!
I use the easy method of making Yorkshire pudding batter. I measure the liquid weight of eggs, and then add the same weight in flour, then the same weight in water and milk, if you have 200g wight in eggs you would add 200g plain flour, 100ml whole milk and 100ml cold water. I use a stick blender to mix and leave the batter to rest for at least 2 hours. (Note that when weighing liquids such as eggs, milk and water they weigh the same in grams.)
This Yorkshire pudding batter is the same that you would use for traditional Yorkshire pudding, I usually find that 5 eggs make 12 fluffy Yorkshire’s. To cook Yorkshire’s I heat a little oil or beef dripping in a 12 hole deep muffin tin at 220C for 5 minutes, then carefully take the muffin tin out of the oven, pour in the batter, and cook for 20 mins. Leave the Yorkshire’s in the oven and turn down the temperature to 180C and cook a further 10 minutes.
I have also showed how to make a proper gravy, I use Old Jakes Gravy Saviour, but gravy browning or gravy salts work well too. Sadly I’ve just seen that Old Jakes have closed during the Coronavirus, but here’s a link to where you might find stock http://www.oldjake.co.uk
I have served my toad in the hole with leek and wild garlic mash, and braised Savoy cabbage, the links for which are here-
This is a very generous dish for 6!
For the toad in the hole
Very cold water
For the gravy
2 tbsp flour for the gravy
1 litre veg water
2 teaspoons Old Jakes gravy saviour or gravy browning
First make your batter.
Place a tall jug on some digital scales and set them to zero.
Crack the eggs in and take a note of the liquid weight of the eggs.
Then add the same weight of the eggs in flour, (if the eggs were 300g, add 300g flour).
Then add half the weight in milk and half in water (ie if the eggs weighed 300g, add 150g water and 150g whole milk), add a little salt and whizz the whole lot up with a stick blender or whisk, or better still in a blender. Set aside and chill for at least 2 hours.
Preheat the oven to 180C
Place the sausages in a large roasting tin
Drizzle with rapeseed oil and add 2 tbsp goose fat (if you don’t have goose fat you could use beef dripping or add extra oil)
Place in the oven for 15 minutes.
Remove the sausages from the oven and raise the temperature to 220C.
Pour off about 4 tablespoons of fat from the sausages into a saucepan and add 2 tbsp plain flour. Mix to a paste and set aside.
When the oven reaches 220C put the sausages back in and cook for 5 minutes until they are really hot.
Remove carefully from the oven and stir 3 tbsp cold water into your Yorkshire pudding batter. Pour into the hot sausage tin and place back in the oven for 20 minutes.
After 20 minutes turn the oven temperature down to 180C and do not open the door.
Cook for a further 10 minutes.
Whilst the toad in the hole is cooking make your gravy.
Add the vegetable stock (I used the water from steaming potatoes and cooking carrots) slowly into your butter and flour using a whisk, cook until it comes to a simmer and add more liquid if necessary- jus add to the thickness you like. Season your gravy with browning or salts and leave to simmer.
Take the toad in the hole out of the oven, carve up and serve with your choice of veg.