Toad In A Hole
Note: ignore this line – purely for claiming my blog on technorati purposes – DVQT6JKUY72H
“Had the best toad in the hole tonight… even though the toad had nearly jumped out the hole it tasted fantastic.” The Pom tweeted.
When comes to Yorkshire pudding, no one can be a better judge than the Pom himself, who grew up in Northamptonshire, UK, eating this stuff. Your capability of English cooking will be judged by how good your yorkshire pudding is. I am very glad that I finally received the seal of approval of these Toad In A Hole that I made recently, even though the Pom thinks they look phallic…
Maybe…
Just a little…
Ok.. ok… they do look a little phallic.
Toad in the hole, is a traditional English dish with sausages “hidden” in the puffy yorkshire pudding. However, in Australia, the toad in the hole is also known as the common breakfast meal where a hole is cut from the bread and then fry an egg inside -> like this. Well, that version wouldn’t be much of a challenge comparing to the English version which absolutely needs a brave soul to attempt the recipe. The recipe itself is actually quite easy, but is the initial step of handling hot oil that scares me.
My first attempt is an absolute fail. To make a puffy yorkshire pudding, who doesn’t know that duck fat or oil that can heat up to a very high temperature are normally called for. I had neither of those and used olive oil (~ that’s how stupid I was and being optimistic ~) which didn’t heat up very well and no doubt the pudding came out flat, stodgy, and chewy like a an inch thick pancake. Another thing I found is using 6-hole muffin tin works much better than the normal baking tray because of its smaller volume on each muffin hole and it cooks quicker and evenly. So what you get is six individual portion size of yorkshire pudding muffins… with toad in it.
I used the short chipolata as the “toad” so that when the yorkshire pudding puffs up, the sausage doesn’t get pushed out as much. If you are using a normal long sausages, then I suggest you to cut in half before putting into the muffin tin. And for the yorkshire pudding itself, I also added lemon thyme into the mix to give it an extra herby flavour. Whisk up a simple gravy, there you have it a scrumptious dinner for two.
Toad in a hole
Ingredients:
6 chipolatas (or sausages cut in half)
1 cup flour
1 cup full cream milk
1 pinch salt
A handful of lemon thyme
2 eggs
Vegetable oil (or duck fat)
Methods:
1. Preheat oven to 220C (It needs to be hot)
2. Quickly pan fry the sausages until almost cooked. Slice in half if is long. Set aside.
3. Pour 2 tablespoon of vegetable oil into a 6-hole muffin tin and heat it up in the oven. Takes about 10-15mins.
4. While the oil is heating up in the oven, work on the pudding batter. Add flour, milk, salt, lemon thyme, eggs into mixing bowl and mix well together until becomes a think batter mix.
5. Take the muffin tin with VERY HOT oil out of the oven CAREFULLY and steadily. Works quickly, put the sausages in each hole, and pour the mix batter into each hole until 3/4 full.
6. Put it back in the oven and bake for 20mins or until golden brown.
7. The yorkshire pudding will deflate a little once cool down, so serve it when is hot!
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
thought you actually cooked some toad lol
.-= Yas´s last blog ..Birthday Yakitori BBQ =-.
hahahaha are you mad?! Well I wouldn’t mind to taste it, cook it myself… no thanks.
strange – which didn’t heat up very well and no doubt the pudding came out flat, stodgy, and chewy like a an inch thick pancake – is my memory of yorkshire puddings that I ate in Yorkshire…
And cool, now I know what Toad in a hole really is.
.-= yewenyi´s last blog ..Links to 2009-11-22 =-.
I think you just had a dodgy one.
Maybe u need to go back there again!
Good looking toad in a hole! Brilliant idea to use chipolatas and make them in individual size instead a big round one. You can also use lard or vegetable shortening
.-= Ellie´s last blog ..Belinda Jeffery’s Flourless Chocolate, Pecan and Raspberry Torte =-.
Thanks Ellie. Yeah, vegetable shortening sounds like a good idea!
looks great however i’d have to use some veggie delights sausages hehe
.-= betty´s last blog ..Our 1st Bloggoversary =-.
hahaha, real man eat real sausages! MEAT all the way for moi! LOL
Love me some Toad In The Hole! Anything with a sausage and pastry and I’m in! Hehe.
Oh so true.
This is gorgeous breakfast fare!
.-= Natalie´s last blog ..Almond Buckwheat Batard with Poolish (B&P#34) =-.
Oh very tasty too! But we had it for dinner.
I think I’ll stick to the egg inside toast.
.-= Nate´s last blog ..Sweet and Spicy Sticky Chicken Recipe =-.
hahahahah…. ok, thats for breakfast. But this is yummy for lunch, and dinner, and breakfast!
I never had an authentic Yorkshire pudding before, the ones i had were mediocre at best, this toad in a hole looks good!
.-= ladyironchef´s last blog ..Standing Sushi Bar: Stand, order sushi and eat =-.
Yum! YUM! and Yum! I love these Billy…my Yorkshire puds have turned out quite “flat” in the past but I’m going to give this recipe a try. Thanks for sharing this “revealing” recipe…LOL!
.-= Peter G´s last blog ..Cherry Clafoutis =-.
Hot oil is the key, Peter. Burn baby Burn!!! I think we all love a little bit of revealing recipe
Phallic or not, they sure look tasty mmm
.-= FFichiban´s last blog ..Universal Restaurant – Darlinghurst, Sydney. =-.
they sure are…. man I wish I have some right now!
Looks fantastic!
I’m confused about step #3 . Is that 2 tablespoons total or 2 per each hole?
2 tablespoons of oil per each hole, Stanley. You need them hot to fry the pudding fast in the oven and make them puff. When it comes out, you will still see the hot oil sitting at the bottom of each hole.
As a guy who loves to visit the UK three or four times a year (but who would NEVER want to live there because of your government), I say, mates, this looks like a swimmingly good dish.
Carry on, please.
Good on you! I actually want to go back to UK and compare my version with the real deal and see how close they taste like.
When I make TITH I normally do it in one large dish. Like the idea of individual ones though.
Incidentally, what you say about yorkies not working with olive oil is actually incorrect. I ALWAYS use olive oil & they are whoppers, see here http://debskitchencreations.blogspot.com/2009/06/spicey-yorkshire-puddings.html
.-= Debs´s last blog ..An Interview with……. Plus an exciting announcement. Oh & a competition too. =-.
Interesting, didn’t see you mentioning olive oil on your blog post though. Extra Virgin? OR Extra Light?
Sadly, our precarious position makes it impossible to travel anymore.
This recipe will remind us of better times, for sure.
I’m sorry, but I wet my panties when I read DocChuck’s post. I so much want to be with him, to carress him, to lick him, and to feed him my italian gnocchi, that I lose control and post as “MrsDocChuck”.
Please forgive me..
Louise