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  • Toad-In-The-Hole

    1 vote
    Toad-In-The-Hole
    Prep: 40 min Cook: 25 min Servings: 4
    by Carolinaheartstrings
    301 recipes
    >
    When I told my British mom that Tammie and I were doing recipes that were related to our heritage this month she eagerly suggested Toad-in-the-Hole. Well, the name alone had me sold! So what on earth is Toad-in-the-Hole? It is Yorkshire pudding baked with sausages. I had never had Toad-in-the-Hole growing up, (although she had made plenty of Yorkshire pudding), but she had. Of course in England these sausages would be “bangers”. Bangers are available here in specialty butcher shops but I used a regular grocery store variety of similar size.

    Ingredients

    • 1 lb bangers (sausages), cooked
    • 1 ½ cups self-rising flour
    • 1 teaspoon salt
    • ¼ teaspoon pepper
    • 3 eggs, beaten
    • 1 ½ cups milk
    • 3 tablespoons melted butter
    • Vegetable oil spray

    Directions

    1. Mix the flour, salt and pepper together.
    2. Separately mix the eggs, milk and melted butter.
    3. Add the liquid to the dry and mix with a whisk.
    4. Cover with a towel and let sit for 30 minutes.
    5. Meanwhile heat a 9×12 dish in the oven at 425 degrees.
    6. Remove the dish and spray with vegetable oil.
    7. Pour in the batter and arrange the sausages.
    8. Bake for 25 minutes.
    9. Broil for 5 minutes on low to achieve a nicely browned top.

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