I don’t know where the name came from (no doubt it’s on Wikipedia though!), but Toad-in-the-Hole is a traditional recipe that is made all the time in England. It’s basically sausages in batter, so nothing to do with toads!
This is one of those dishes that there are loads of recipes for – I think the majority of people in the UK would have their own way of making it. I like to add cheese and other tasty things to the batter to add a bit of interest – this version also contains red capsicum (bell pepper).
Ingredients – serves 2 as a large meal on its own, or 4 if served with vegetables:
- 150g/5oz plain, all purpose flour
- 2 eggs
- 200ml/7fl oz milk
- 150ml/5fl oz water
- 50g grated cheese
- half a red capsicum (bell pepper), chopped finely
- 8-10 sausages (either beef or pork)
- 3tbsp vegetable oil
- Put the flour into a large bowl. (You can sieve it if you feel inclined, but I don’t bother).
- Put the milk and water into a large jug. Crack the eggs into the jug and then whisk the milk, water and eggs together.
- Pour the liquid into the bowl with the flour and whisk until smooth.
- Add the cheese and chopped capsicum (pepper) to the batter and mix until combined.
- Put the batter into the fridge for 30 minutes to chill.
- Lightly brown the sausages on all sides, either in a frying pan or under the grill (broiler).
- In the meantime, heat the oven to 220C/200 fan forced/430F.
- Put the oil into a deep ovenproof dish that is big enough to lay out all your sausages in (one layer only), then put the dish containing the oil into the oven for 3-4 minutes (or until hot).
- Take the batter out of the fridge and pour into the dish containing the hot oil. It should start to bubble and sizzle on contact with the oil.
- Place your browned sausages gently into the batter.
- Cook for 30-35 minutes or until the batter is golden.