My Mum made Toad in the Hole for my brother and me regularly as we were growing up in YORKSHIRE 👍
She knew what she was DOING… as did my Grandmother before her, my Dad’s Mum, my Aunties and ALL my extended Family!!
It’s such SIMPLE ingredients…
But to get the beautiful billowing soufflé type results we want…
It’s ALL IN THE TECHNIQUE!!
The Heat of the Oven…
The Fat used…
The Tin used..
NOT opening the Oven while its rising…
Key things like THAT!!
So WHAT ARE THE INGREDIENTS??
Milk
Flour
Salt
Eggs…
And my choice of HIGH HEAT Fat… BACON FAT (reserved from Bacon sandwiches made earlier in the week)!!
My boys like different Sausages 😳
Louis loves Chorizo Sausage
Maxi… good, old fashioned Irish Bangers…
So I make 2 Tins of Toad In The Hole… with different Sausages in each!!
I actually use LOAF Tins because–believe it or not–they are THIN!!!
Most things LOVE a heavy bottomed pan… but, as I said, the HEAT of Pan and the FAT is crucial…
So, if you can find a thin Tin that won’t buckle at high Heat… then…
YOU’RE HALFWAY THERE!!
Heat the oven to 425…
Make your Batter…
1 cup Whole Milk…
1 cup all purpose (plain) Flour…
Just throw it all in together…seriously it doesn’t matter… don’t let THEM tell you it DOES 😝
GOOD pinch of Salt…
3 EGGS…
Get your electric whisk…
And start mixing…
Scrape down the sides…
Do a final mix…
That’s your batter DONE…
Ridiculously EASY… RIGHT!!
Put it to one side!!
Let’s start on the Sausages 😋
