Mums Proper Toad In The Hole Recipes

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MUMS TOAD IN THE HOLE



Mums Toad in the Hole image

Before my mum passed away she gave me the recipe for her Toad in the Hole I loved so much when growing up.

Provided by chris210

Time 55m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put the oven on at 220C and put the sausages and oil in a large enamel/metal dish. Don't use a glass dish as although it looks pretty doesn't conduct the heat well enough to get the wonderful batter rise. Bake the sausages in the oven for 15 minutes.
  • While they are cooking, put the eggs, flour, salt and milk in the food processor and blitz to a smooth batter. Alternatively whisk by hand or electric whisk. I like to add some thyme at this point, but that is optional.
  • When the sausages are ready, pour the batter all over the sausages and put back in the oven for 30-40 minutes (depending on your oven) until crisp and golden.
  • Serve with carrots, peas and maybe even mashed potatoes.

MUMS PROPER TOAD IN THE HOLE



Mums proper Toad in the Hole image

An easy, filling and tasty proper Toad-in-the-hole, the way it should be.

Provided by west1871

Time 1h

Yield Serves 4

Number Of Ingredients 5

8 fat pork or beef sausages (frozen or fresh)
113g / 4oz plain flour
1 medium egg
250ml / 8 floz semi-skimmed milk
A pinch of salt and pepper

Steps:

  • Preheat the oven to 180c fan, 200c, gas 6
  • Place the sausages (fresh or frozen) in a medium roasting tin or roasting dish (Mine measures 12"x7") and cook in the oven for 10-15 mins until lightly browned and the oil is starting to come out of sausages
  • While the sausages are in the oven, prepare the batter.
  • Put the flour in to a medium bowl (I don't bother sifting), make a well in the centre using the unbroken egg then crack the egg into it. Add a little of the milk and start to whisk the egg/milk into the flour. Add the milk in bit by bit. Add a pinch of salt and pepper. Whisk to ensure no lumps.
  • Leave to one side.
  • After 10-15 mins take the sausages out of the oven, shut the oven door to keep the heat in and quickly pour the batter evenly over the sausages then put straight back in the oven for another 35-45 mins. (Do not open the oven door during this time) When done the Yorkshire will be risen and deep golden all over. (if the pudding starts to brown too quickly during cooking, turn down to 150 degs and leave 5 mins longer)
  • Serve cut into portions with mashed or new potatoes, veg and gravy.

GRANDMOTHER'S TOAD IN A HOLE



Grandmother's Toad in a Hole image

I have fond memories of my grandmother's Yorkshire pudding wrapped around sausages, a puffy dish my kids called "the boat." Slather it with butter and maple syrup. -Susan Kieboam, Streetsboro, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 7

3 large eggs
1 cup 2% milk
1/2 teaspoon salt
1 cup all-purpose flour
1 package (12 ounces) uncooked maple breakfast sausage links
3 tablespoons olive oil
Optional: Butter and maple syrup

Steps:

  • Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt. Whisk flour into egg mixture until blended. Let stand 30 minutes. Meanwhile, cook sausage according to package directions; cut each sausage into 3 pieces., Place oil in a 12-in. nonstick ovenproof skillet. Place in oven until hot, 3-4 minutes. Stir batter and pour into prepared skillet; top with sausage. Bake until golden brown and puffed, 20-25 minutes. Remove from skillet; cut into wedges. If desired, serve with butter and syrup.

Nutrition Facts : Calories 336 calories, Fat 22g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 783mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

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