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Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy. The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name. It is rumoured to have been called “Frog-in-the-Hole”, at one time, although little if any evidence corroborates this assertion. It can also be referred to, less popularly, as “sausage toad”.

  • 300ml milk
  • 120g all-purpose flour
  • 3 eggs
  • 4 rashers streaky bacon (use ham alternatively)
  • 4 good-quality pork sausages
  • 1 Tbsp vegetable oil
  • 2 tsp English mustard
  • 2 tsp Worcestershire sauce

Preheat the oven to 250’C (if you have a Convection oven, the better).

In a mixing jar, crack the eggs, add the milk, the Worcestershire sauce, the English mustard, the flour and mix thoroughly, set aside.

Pour the sun-flower oil in a large baking tin (I’ve used the one where I cooked the turkey  on Thanksgiving day). Transfer to the oven and wait until it starts smoking. In the meantime wrap a ham slice (or bacon rasher)  around each sausage then put them, spaced apart, in the tin.

Bake for 15-20 minutes until the bacon/ham and sausages are starting to colour.

Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 20 minutes until the batter is crisp and well risen (does Yorkshire pudding ring the bell ?).

Serve the toad piping hot with Double Potato Mash and lashings of gravy.