Toad in the Hole- Modernized.
Toad in the hole is a traditional British winter dish, which combines a Yorkshire pudding and a meat sausage, (although originally it was made with meat scraps in a Yorkshire pudding batter!)
When I was at school back in the 1950’s I avoided this dish because I liked toads and didn’t want to eat one! It was served at least once a fortnight, because it was comparatively cheap and extremely filling.
Toad in the hole has stood the test of time, you can find it served in many of the country’s best eateries, served alongside onion gravy.
This version is made with Plant milk, and with gluten free flour, (you can use milk and regular flour but by using plant milk it is suitable or a kosher diet.
If you want this to be gluten free, check the sausages it is possible to get gluten free sausages.
(not all plant- based sausages are gluten free)
Ingredients. To serve 4.
Allow 2 -3 sausages per person Depending on the size of the sausage. And the size of the person's appetite. Choose the sausages that you like the best, If you make this with a plant-based sausage It usually lowers the calorie intake. Plant based sausages also lower in fat.
175 gr /6 ounces Plain flour I use gluten free flour.
3 Medium. Free range eggs
300ML/10 FL oz Plant milk
½ TSP Sea salt.
½ TSP, Ground black pepper.
4 shallots peeled and cut lengthwise.
2 tablespoons oil of choice
1 teaspoon Dried thyme, rosemary or mixed herbs (chose your favourite)
Method
Make your batter, To do this, save the flour into bowl and season with the salt and pepper and dried herbs, Make a well in the middle, and add your eggs, whisking them slowly into the flour.
Once this is combined, you can slowly add your milk, whisk it in till you have a smooth lump free batter. You can use a manual whisk, or a handheld mixer. An ideal batter should be the consistency of cream, if you feel the better is too thick, add a little bit of water mix it again.
It's easier to transfer the batter into a measuring jug, Cover it with cling film, Then place it in a fridge for at least an hour. You can keep it in the fridge for up to 24 hours at this stage, However, you will need to give it a mix before you use it.
Preheat the oven too, 200° centigrade, 180 fan gas mark 6.400F, When the oven is really hot. Add the oil to, To a baking dish (approximately 12 inches by 8 inches will do It needs to be two inches deep, to allow the pudding to rise)
Add the oil to the baking tray put it back into the oven, once the oil is really hot, add the shallots and the In the tray, sausages spaced out. and place it back into the oven.
Keep an eye on the sausages. They need to partially cook for about 15 minutes. After 7 minutes. turn them over so they brown evenly.
Take the batter give it a quick whisk, then briefly remove the tray from the oven, and pour the batter quickly, place the tray with the oven and batter back into the hot oven, and cook for a further 30-35 minutes, until the batter has risen and is golden brown. The sausage and shallots should be submerged partially into the batter.
Serve with vegetable of your choice, and a smooth onion gravy. Traditionally cabbage is served with toad in the hole, as this is a winter dish its great with mashed swede with carrots, and sprouts also.