My mum used to make toad in the hole and it was a real favourite with our family. A huge roasting tin brim full of crisp and fluffy Yorkshire pudding blanketing a whole pound of sausages, served up with mashed potatoes and greens…..heaven on a plate. It’s the ultimate comfort food I think.
My Yorkshire puddings have never quite lived up to the standard of my mum’s so my toad in the hole was usually rather hit and miss if I made it in a large tray. I have had much more success since I started making mini ones using a muffin tray.
The recipe I use is from an old Weight Watchers cookbook. It’s very similar to an ordinary recipe for toad in the hole except that it uses much less fat, low fat sausages and some onion.
Personally I have never really got the point of low fat sausages. I am inclined to think that if you’re trying to lose weight you should probably give up sausages altogether rather than eat the low fat poor relations. So I make my toads with real sausages, which obviously makes a nonsense of their points value but they taste really good !!
Do they look even vaguely like toads to you ??!!
I have also never quite understood why it should be called toad in the hole. To me the sausages look nothing like a toad sticking its head out of a hole – something I would certainly never be tempted to take a bite of, but that’s the official origin, allegedly.
I usually make half quantities of the batter for two or three of us, serving three or two toads each accordingly. Serve with a good pile of mashed potatoes, green veg and onion gravy.
approx 1 tblsp sunflower oil
1 large onion, peeled and sliced
12 chipolata sausages
125g plain flour
salt and pepper
Preheat the oven to 220°C / 200° fan / gas mk 7.
Divide the oil between the holes of a 12-hole muffin tray. Put in the oven to heat up for 2 minutes.
Cut the sausages in half. Put some slices of onion and two halves of sausage in each muffin hole. Return to the oven for 8 minutes and the sausages should then be lightly browned.
Make the batter while the sausages are in the oven. Sift the flour into a bowl and season with salt and pepper. Make a well in the middle and break in the egg. Gradually add the milk and whisk until you have a smooth batter.
Pour the batter over the sausages, dividing equally between them. Return to the oven and bake for 18-20 minutes, until the batter is risen, crisp and golden.
Serves 4 people (three each) or 6 (two each) if you prefer a lighter meal !!
Don't think I have ever eaten toad in the hole. Yorkshires every Sunday are my childhood memories but then my dad was a yorkshireman!!! Perhaps when I am repaired we will try it...ReplyDelete
Colin, I hope you're keeping a note of all the things you want to eat when you're able to !!Delete
They look so cute! Mind you -- low fat toad in the hole -- I don't know whether to laugh or cry -- such a ridiculous idea... TitH is something I would never make if I wasn't married to Simon, who absolutely loves that sort of food, and I make it from time to time. He may be in for a treat soon then, inspired by you :-) I've just taken an apple galette des rois and 2 apple turnovers out of the oven, so TitH will have to be another day.ReplyDelete
Ah, galette des rois is on my bucket list. I hope you will be posting about it so I can enjoy it virtually......Delete
You'll have to wait until next January -- I have written a post but it's scheduled for next Epiphany. Also I should warn you that I cheated (not by buying ready made pastry, but by making a really simple version of flaky pastry).Delete
Supper tonight catered for then!!ReplyDelete
I'll just get some sos out the freezer!
BUT it won't be low fat...
My gran used to make a pudding this way...
takes two people though...
or Gran and a Grandchild...
Responsible one pours half the mixture into the hot fat holes...
Irresponsible one puts a blob of jam in each immediately after the first pour... rest of the batter gets poured on top... back in the oven as per above....
the Blackcurrant ones were my favourite, followed by the Apricot ones.
Serve floating on thick custard.
I might just try some of those, too!!
Tim, I have made these using the chipolatas from the butcher in the village and they were yummy.Delete
Your jam puds sound yummy too, and it would be a shame to waste half of the batter should you accidentally make a full quantity for just the two of you.......
As kids my brother and I would share the left over cold yorkshire pudding with jam spread on it.
Would you divide Laurent's (extra-long) chipolatas in three, or do you have tins for giant muffins? PaulineReplyDelete
Hi Pauline, I think I cut each of Laurent's chipolatas into three because they're so long - and put two pieces in each hole of a normal muffin tin - I don't have one of those giant muffin tins. If you put a whole one of Laurent's chipolatas in each hole there's no room for the batter !!Delete
Love the idea of these little Toads, Jean. Will be on the menu next week - thank you.ReplyDelete