Sophie Grigson

Toad in the Hole

Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in
Students' Cookbook
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

Basically, toad in the hole is sausages baked in Yorkshire pudding — the poor man’s replacement for a big joint of roast beef with Yorkshire pudding. If you use good meaty pork sausages, then it makes a first class alternative.

Ingredients

  • 2 tablespoons oil, or 25 g (1 oz) lard

Method

To make the batter, mix the flour and salt in a bowl. Make a hollow in the centre of the flour and break the egg into it. Add a little of the milk. Beat the eggs together with a spoon or whisk, gradually drawing in the flour, and adding more milk as the mixture thickens. Continue beating until all the milk has been added and you have a smooth batter. Set aside for 30 minutes before using.