Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy. The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a toad sticking its head out of a hole provides the dishwith its somewhat unusual name.
1 1/ 2 cup flour
1 teaspoon salt
Pinch black pepper
3 eggs, beaten
1 1/ 2 cup milk
2 tbsp melted butter
1 tbsp vegetable oil
500 gm pork bangers
In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the centre of the flour. Pour in the eggs, milk, melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.
Coat the bottom and sides of an 8×12 or 9×9 casserole dish with vegetable oil. Place rack in the bottom third of the oven. Put the empty dish on the rack.
Preheat the oven with the dish in it to 200 c.
While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.
When the sausages have browned, and the dish in the oven hot, pull oven rack out a bit, put the sausages in the casserole dish, and pour batter over the sausages. Cook for about 20-30 minutes or until the batter is risen and golden.
Serve at once. (serves 4-6)