Recipe for Perfect Toad-in-the-Hole? And/or Yorkshire Pudding?

Question

I want to make Toad in the Hole for tea tonight with roast potatoes and veg. But I dont want to buy batter mix.

Whats the perfect receipe for Yorkshire Pudding? And do I need to cook the sausages first or with the pud? Also does it matter if I use thick sausages. Help!

Answer 1

you need a hot oven gas 7 (sorry dont do electric!)

Heat a large roasting tin in the oven add a large knob of lard or beef dripping and put in the sausages. Cook in the oven for about 10mins to brown.

For the batter you need

4oz plain flour
1 egg
1/4 pint milk
splash worcester sauce
salt & pepper

beat the egg and milk together in a large bowl
add the flour, whisking as you go to add lots of air to the mixture
add the salt & pepper & worcestershire sauce and beat until it is a thick batter adding more flour or milk if needed.

Add the batter to the sausages and cook in the oven for abot 30 - 40 mins until brown and well risen.

DO NOT OPEN THE OVEN DOOR WHILST YOU ARE COOKING OR IT WILL SINK!!!

Answer 2

I always follow this recipe and it always comes out really well

Toad in the Hole with Roasted-onion Gravy
6 good-quality pork sausages – about 14 oz (400 g)
1 tablespoon groundnut or other flavourless oil (if necessary)

For the batter:
3 oz (75 g) plain flour
1 large egg
3 fl oz (75 ml) semi-skimmed milk
salt and freshly milled black pepper

For the onion gravy:
8 oz (225 g) onions, peeled and sliced
2 teaspoons groundnut or other flavourless oil
1 level teaspoon golden caster sugar
1 dessertspoon Worcestershire sauce
1 level teaspoon mustard powder
15 fl oz (425 ml) vegetable stock made from 1½ level teaspoons Marigold Swiss vegetable bouillon powder dissolved in 15 fl oz (425 ml) boiling water
1 rounded dessertspoon plain flour
salt and freshly milled black pepper


Pre-heat the oven to gas mark 7, 425°F (220°C).
Begin by making the batter, and to do this sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. Now, with the back of a spoon, make a well in the centre, break the egg into it and add some salt and pepper. Now, measure the milk and 2 fl oz (55 ml) water in a measuring jug, then, using an electric hand whisk on a slow speed, begin to whisk the egg into the flour – as you whisk, the flour around the edges will slowly be incorporated. Then add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth. Now the batter is ready for use, and although it's been rumoured that batter left to stand is better, I have never found this, so just make it whenever it's convenient.

Now place the sliced onions in a bowl, add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating, then spread them on the baking tray. Next arrange the sausages in the roasting tin, then place the onions on a high shelf in the oven, with the sausages on a lower shelf, and set a timer for 10 minutes. When the timer goes off, remove the sausages from the oven but leave the onions in for a further 4-5 minutes – they need to be nicely blackened round the edges. When they are ready, remove them and leave to one side.

Now place the roasting tin containing the sausages over direct heat turned to medium and, if the sausages haven't released much fat, add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer – it must be searing hot – quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.

Now for the gravy. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning, then pour into a warmed serving jug. When the toad is ready, it should be puffed brown and crisp and the centre should look cooked and not too squidgy. Serve it immediately with the gravy.

Answer 3

I remember having to make this for American guests at a factory in England, being Irish I hadn't a clue, so Looked up a recipe book.

Use the recipe someone else gives...(I know you are looking for one, deserve at least 4 thumbs down)
Brown the sausages first, and basically heat up the oil in the cooking dish still its smoking, then put the mixture with the sausages into a very hot oven 250 Celsius. That's the most important part.
And enjoy, the Americans loved it, I still don't get it, or Yorkshire pud, but that's the Irish in me.

Answer 4

Hello..its great that you want to make your own.MUCH much better than Aunt Bessies...

The recipies that others have given are good...I just want to add a few points...One lady says Sift youre flour..this is VERY important....it breaks down lumps...also its essential to use PLAIN flour..use the freshest eggs available..free range if you can afford it. You can do the measuring by volume to save weighing...1 cup eggs, 1 cup milk 1+half cup milk.. should make plenty if you use a large cup.

Put milk and eggs in bowl first then sift your flour into the mix little by little whilst whisking well. Then put the mixtuire in the fridge to rest. add a pinch of salt.

For the fat...it must be SMOKING...I have the oven on the highest it will go..If you can use Goose fat as this gets to a very high temperature. You can get it in tins in most supermarkets...or Beef dripping...or Lard. Do not use Olive oil or ordinary cooking oil as it doesnt get hot enough. The goose fat or Beef dripping is fantastic for the flavour. Your Local Butcher might have some unrefined dripping which is even better....

Obviously get the best sausages you can afford. I'd start them off by gently frying them..if they are very thick you could microwave them gently first for a few minuets to cook the insides...

When you get the dish out of the hot oven...put the sausages in...pour the mixture over them and get the dish back in the oven as fast as you can...It should only take about 10 mins to cook...check after ten mins but try to keep the oven as hot as possible...

Next you need lots of real gravy....try to avoid tottally Bisto type gravy...you could use the fat that you fried the sausages in...chop some celery and carrots...one clove of garlic...a small onion chopped...gently fry this then thicken with oxo/bisto....

Good Luck...enjoy....

Answer 5

Hi, here's my recipe:

4oz plain flour
1 egg
1/2 pint milk or milk/water
salt &pepper

Put flour, salt& pepper in mixing bowl, make well in centre add the egg gradually blend in milk, beat until batter is smooth.let batter stand for about 20-25 mins

I normally brown the sausages off ( in oven) in the dish i'm going to use to cook it in, the oil from the sausages should be really hot by then pour over the batter cook in hot oven (top shelf) for about 30-40 mins

hope this helps & enjoy

Answer 6

This is an excellent recipe for Yorkshire Pudding:
http://www.gourmet-food-revolution.com/yorkshire-pudding-recipe.html

Personally I prefer to brown the sausages first by quickly frying. I find medium thickness sausages work the best.

Answer 7

4 0z plain flour
1/2 pt milk
2 eggs

sift flour, crack eggs into flour and then pour in milk, mix and then whisk til no lumps. Add salt & pepper,Let it stand for at least 1/2 hour.
Pour oil into roasting tin and heat in oven gas number 7 for 5 mins then add sausages and continue cooking for another 10 mins. Whisk up batter again and pour over smokey hot batter and sausages and replace in oven, cook for approx 1/2 hour depending on oven. enjoy

Answer 8

ok, i use 3 eggs, plain flour and milk. i dont weight the ingredients but maybe about a mug and half of flour and about 1/2 pint of milk just enough to make a not to thin not to thick batter. mix it all up add a pinch of salt and then put in the fridge for ten minutes or so before you add it to your hot oil in the pan.

good luck!

Answer 9

just buy aunt bessies, its easier and far tastier