About this recipe:How did this dish get its name and when was it invented? The Oxford Dictionary of Food gives the earliest reference to a toad in the hole as ‘The dish called toad in the hole, meat boiled in a crust’ in 1787. In 1861, Mrs. Beeton has steak and kidney cooking in the batter, so neither version was quite the same as today’s dish. Never mind – the combination of sausages and crisp, hot batter is irresistible. The cherry tomatoes are my own touch, which adds to the taste and colour of the dish.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:2hr › Cook:30min › Ready in:2hr30min
Sieve the flour and salt into a mixing bowl and make a batter by stirring in the eggs, and making a smooth paste with a little of the milk. Next, beat in the rest of the milk until the mixture resembles unwhipped double cream. At this point leave it to stand for at least 30 minutes, preferably 1 hour.
Preheat oven to 220 C / Gas 7.
You can use either a 20 x 16cm roasting tin or individual round tins, whichever is more practical. Add the fat or oil to the roasting tin (or, if using individual tins, put a knob of fat or a little oil in each) and heat in the oven until the fat smokes. Chop each sausage into four and arrange the chunks in the roasting tin or use three chunks per round tin. Intersperse the sausage pieces with cherry tomatoes.
Bake in the oven for 5 minutes, then pour on the batter and cook for a further 15 minutes. Check to see if the toad is cooked. The small tins may well be ready at this point, but a large toad in the hole will probably require a little longer. The batter should be crisp and golden.