We had to leave you with the most interesting dish for last.. Toad in the hole is yet another unique English creation from the 18th century consisting of Yorkshire pudding with sausages and herbs. This was another dish that was developed by the lower class using common ingredients to make a meal with sustenance to yet them through the work day. Originally meat such as sausage was more expensive so game, fowl, or even kidney meat was used.
If your are wondering where the name stems from you aren’t alone! We were quite curious to discover the reason behind the cheeky name. It literally was named after the title suggests- toads peering out of crevice. Another thought to the name came from a golf tournament in Northumberland where a toad poked his head out of a hole which caused the golfers ball to pop out.
The key to making the Yorkshire pudding is chilling the batter and pouring it into the hot baking pan to get a dramatic rise. It is a simple enough recipe if you follow the steps. As for the onion gravy you essentially caramelize the onions and get a jammy consistency that makes for a good pairing to the pudding and sausage. This heavier meal works well with a vegetable side of salad.
This last dish was a nice sweet and savory combination. The pastry was soft and we found the onions to be especially sweet. It was yet another meal like no other and fun to make. This dish was worthy of 7.5/10.
Toad in the Hole
Toad in the Hole
- 1 cup flour + 1 tbsp (140g)
- 4 eggs
- 3/4 cup low fat milk + 1 tbsp (200ml)
- 8 pork sausages we used a link of kielbasa that we cut into smaller pieces
- 2 tbsp vegetable oil
- salt and pepper to preference
Red Onion Gravy
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 red onions sliced thinly
- 2 tsp light brown sugar
- 2 tbsp flour
- 2 cups hot beef stock (480ml)
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- 10 fresh thyme sprigs
- First you will make the pudding. Place flour in a jug and form a well in the center. Add eggs to the middle and whisk with the flour gradually working from the center out. Add milk and whisk well. It will likely be a lumpy in texture which is fine.
- Allow batter to refrigerate for 1 hour (can chill longer but no longer than over night). The chilling will allow for a good rise!
- Preheat the oven to 425F. Place sausages/kielbasa in a large baking dish and drizzle oil over them. Place them in the oven to cook 15-20 minutes or until browned. While this cooks slice the onions.
- Next is the fun part! Take out the pudding mixture and add in salt and pepper. Safely, open the oven door and pull out the tray quickly pouring the batter over the sausages/kielbasa. Close the door immediately and allow to cook for 25-35 minutes. The pudding should rise and be golden in color.
- While this cooks it's time to make the gravy. Place oil and butter in a large fry pan at medium heat. Place onions and sugar into pan reducing the heat to medium-low. Allow onions to cook for 15-20 minutes giving a stir every few minutes. The onions should caramelize. Heat beef stock at this time.
- Sprinkle the flour over the onions cooking for 2 minutes. Add the hot stock and whisk until the gravy thickens. Add the salt, pepper, and Worchestershire sauce and keep at low heat to keep warm.
- Once the Toad in the Hole is done allow to cool 10 minutes before serving. Sprinkle thyme over the top and serve with red onion gravy. Enjoy!