This month My Kitchen My World was asking us to make a British dish. I set to thinking about what dish to make and the more I thought, the more I realised that most typical British dishes are more suited to Autumn or Winter. And then I looked outside and reminded myself of why. Seeing all the rain, why not make a hot comforting dish with lots of gravy. After all, maybe it was the recent rain that had completely driven away all thoughts of any more summery British dishes.
Anyway, I felt like eating sausages and gravy, and so toad in the hole seemed a perfect choice. In essence, toad in the hole is just a big Yorkshire pudding with sausages baked in the batter. It’s an easy everyday dish to make at home, and it is also sometimes served in pubs. My mum didn’t often make it when I was a child, but I remember eating it at school and when I went to stay with relatives and at schoolfriends’ houses. I hadn’t actually made it before but I love Yorkshire puddings. I especially love them when they rise up and go crispy around the outside but stay soggy in the middle. And of course, lots and lots of gravy is absolutely essential. I could have made gravy from scratch, but in keeping with the way most people eat this, I decided to just stick with gravy granules. The amount I made served two of us, but it could easily stretch to serving four, especially if an extra sausage was added.
Ingredients – Serves 2-4
3 sausages (225g)
1/2 tsp thyme
1/2 tsp rosemary
How to Make Toad in the Hole
1. Make the batter. Put the milk, flour, eggs, a little salt and pepper in a mixing bowl. Use a whisk to mix until smooth. Leave to stand for half an hour.
2. Heat the oven to about 200C. Put a little oil in the bottom of an ovenproof dish. Cut the sausages in two and put in the bottom of the dish. Bake for about 10 minutes.
3. Turn the sausages over and pour the batter around the sausages. Return to the oven for about 30 minutes until the batter has risen up at the sides and the sausages are cooked.
4. Serve with vegetables and gravy.