A recipe learnt from my mum…Toad in the Hole…
We British have a way with words and we have a few strange sounding names for some of our food dishes…take ‘Spotted Dick”, a “One-eyed Sandwich” ‘Stargazy Pie” or “Bubble and Squeak”….all foods of my childhood…
Toad in the Hole dates back to the 18th century and was probably initial y a way of eeking out the meat…any meat like beef, mutton or offal was used originally although my mother only used sausages and maybe added some onions to the batter…
The dish with leftover meat was originally not called toad in the hole. In the 1787 book A Provincial Glossary, for example, it was referred to as “meat boiled in a crust”. The first mention of the word “hole”, outside of Pigeons in a Hole found in the cookbook by Hannah Glasse, appeared in the 1900 publication Notes & Queries, which described the dish as a “batter-pudding with a hole in the middle containing meat”. Despite popular belief, there is no record of the dish ever being made with toad the origin of the name is unclear, but it may refer to the way toads wait for their prey in their burrows, making their heads visible in the earth, just like the sausages peep through the batter. It may also derive from the “entombed animal” phenomenon of live frogs or toads being found encased in stone, which was a scientific fad of the late 18th century…source https://en.wikipedia.org/wiki/Toad_in_the_hole.
I can assure everyone that no toads were hurt in the making of this dish…
Of course, this dish can be made any size for 1, 2 or 10 people…just adjust the amount of batter you make accordingly for this recipe I am assuming 4/5 people depending on their appetite and the size of your sausages…x
12 Chipolatas or sausages of your choice
Splash olive oil
- 140g plain flour
- 2 eggs
- 175ml milk
- good pinch of salt
Firstly let’s get the oven on to heat up… 220C/200C fan/gas 7.
Put the chipolatas in a 20 x 30cm roasting tin with a splash of oil and bake for 15 mins until browned.
Meanwhile, make the batter. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it. You can which by hand or use an electric whisk to mix it together, then slowly add the milk, whisking all the time.
Leave to stand until the sausages are nice and brown.
Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few minutes until it is…it is important that the oil is hot and sizzling before you tip in your batter…it all helps the pudding to rise…
Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden. Serve with gravy and your favourite veg and or some creamy mashed potato…
That’s it!…nice and easy to make …Enjoy your “Toad in the Hole”