Toad in the Hole is a traditional British dish that combines sausages and Yorkshire pudding batter, creating a hearty and comforting meal. This dish dates back to the 18th century and was originally made with any available meat. The name “Toad in the Hole” is thought to come from the appearance of the sausages peeking out of the batter, resembling toads in their holes.

Classic Toad in the Hole
Difficulty: Easy
Serves: 4
Course Type: Main
Allergen information: Gluten, Eggs
Intolerances: Gluten

Ingredients:
– 225 grams (8 oz or 1 cup) plain flour
– 300 ml (10 oz or 1.27 cups) milk
– 4 large eggs
– Salt and pepper, to taste
– 8 thick sausages
– 2 tablespoons sunflower oil

Method:
Preheat your oven to 220°C (428°F or gas mark 7). Begin by making the batter. In a large bowl, whisk together 225 grams (8 oz or 1 cup) of plain flour, 300 ml (10 oz or 1.27 cups) of milk, and 4 large eggs until you have a smooth, lump-free batter. Season with a generous pinch of salt and pepper.

Place 8 thick sausages in a large, shallow ovenproof dish. Drizzle 2 tablespoons of sunflower oil over the sausages. Place the dish in the oven for about 15 minutes, or until the sausages are beginning to brown.

Remove the dish from the oven. Quickly and carefully pour the batter over the sausages. Return the dish to the oven and bake for a further 25-30 minutes, or until the batter is golden, risen, and crispy.

Serve immediately with your choice of sides and gravy. Enjoy your classic British comfort food at its best.

Tips:
– For the best rise, ensure the oven is fully preheated before adding the batter, and try not to open the oven door while the toad in the hole is cooking.
– Experiment with different types of sausages to find your favourite flavour combination.”