There’s nothing like a light snack for a balmy summer’s evening…
and this is nothing like a light snack for a balmy summer’s evening.
Toad in the hole is a dish of meat (usually sausages) cooked in a batter pudding.
The earliest references to a dish of this type is from 1760’s in the diary or Thomas Turner. who cooked sausages in a baking tin with batter poured in and around them.
The use of the name ‘toad in the hole’ is first quoted in 1787 and describes the dish as ‘meat boiled in a crust’ Not quite the same as our current version. Mrs Beeton (1861) makes a version with steak and kidney in the batter and also recommends leftover meat.
To make it you will need:
Eggs, milk, flour, sausages,
To make the batter.
beat 3 eggs, add milk and beat in. Add plain flour until the mixture is too thick to stir. Then add more milk to get a batter the consistency of double cream. For a large pan, make it up to about 1 pint of mixture. Then leave it to stand for at least 30 mins. During this time the starch grains will flocculate. As they absorb water and clump together the batter will thicken. Check the batter when you put the sausages in the oven, if it is very thick add a little water.
You can think of the batter as a suspension of gluten proteins. The egg adds an extra amount of protein and together these will help the batter hold its structure once it is cooked. The pudding will rise as bubbles of air in the batter expand in the heat, so give it a good whisk before adding to the pan.
Put the sausages in a pan with some oil, cook at 180 degrees for around 15 minutes, until they start to colour.
Turn up the heat to 200 degrees then add the batter quickly making sure you cover all the sausages. Adding the batter to very hot oil will form a crust on the base quickly and should stop the batter sticking.
The pudding will take about 25 minutes to cook. It will rise quickly but don’t be tempted to take it out of the oven too soon. If the Proteins haven’t solidified the batter will sink.
Serve with spuds, veg and a generous amount of onion gravy.refs: Harold Mcgee On food and cooking Hodder and Staughton (2004)
Alan Davidson The Oxford companion to food Oxford University Press(1999)