Toad in the hole or Sausage Toad is a traditional English dish consisting of sausage in Yorkshire pudding batter.
Ingredients
The British Sausage Co. Cumberland Sausages or The British Sausage Co. Beef Eater Sausages
Yorkshire Pudding Batter
4 large eggs
1 cup of plain flour
¾ cup full cream milk
¼ cup of water
½ teaspoon salt
2 tablespoons beef dripping or oil of your choice that can handle high heat.
Method
Make the batter first. Whisk eggs in a bowl then add in the sifted flour and salt. Mix the eggs and flour well then gradually whisk in milk and water to the mixture to create a smooth batter with no lumps. Transfer to the fridge and let rest. You want the batter nice and chilled.
While the batter is resting, in a moderate oven, (approximately 160OC) heat 1 tablespoon of the beef dripping in a roasting pan and add the sausages. Cook for 7 to 10 minutes ‘til the sausages are a light golden. You don’t want them fully cooked yet as they will finish cooking in step 4.
Remove the sausages from the roasting pan and let sit on a plate. Next, add the remaining 1 tablespoon of beef dripping to the pan and return to a very hot oven (approximately 220OC) for 5 to 10 minutes to get the dripping very hot… this is the secret to the fluffy pudding.
Next, very carefully (it will be hot!) remove roasting pan from the oven and add sausages back to the roasting pan, allowing space around each. Finish by carefully pouring the batter around the sausages and the bake in the very hot oven for 20 minutes or until puffed and golden.
