Toad in the hole… made with pigs in blankets, can you think of anything more delicious?
It’s essential you get the batter right for the perfect toad in the hole, it should result in a large, risen, crispy batter, which is cooked throughout.
There are a couple of ground rules you NEED to know before attempting to make a toad in the hole.
These rules are the secret to perfectly risen Yorkshire pudding batter, every time.
- Let the Yorkshire pudding batter sit for at-least 10 minutes
- Make sure the oil is steaming hot before adding the batter
- Minimise the time the hot oil is out of the oven; be as quick as possible
- Do not open the oven door whilst the batter is cooking, it’ll make the batter flop
How to Make The Best Ever Toad in the Hole
- Pour oil into a large baking dish, either a ceramic or metal one; whichever you have, just ensure it’s generally non-stick. You want the oil to cover the base of the pan completely – then place into a pre-heated oven (180C) whilst you prep the pigs in blankets.
- Wrap sausages in streaky bacon to make pigs in blankets; set aside for a couple of minutes whilst the oil heats up in the oven.
- Place the pigs in blankets in the hot oil, then put back in the oven to cook until the bacon is crispy (around half an hour, but this depends on your oven and how you like your bacon to be cooked.
- Whist your pigs in blankets are cooking, you need to start making your Yorkshire pudding mixture. Measure out your flour, milk and eggs.
- Whisk the milk and eggs together until smooth
- Add flour to the milk and egg mixture
- Whisk until smooth, then set aside for atleast 10 minutes – whist your pigs in blankets continue to cook
- The next setp is to remove the pigs in blankets from the oven, at this point, you need to be careful, and be quick. You don’t want the give the oil any chance to cool down, so make sure you’re organised and ready before removing from the oven.
- Remove the pigs in blankets from the oil and set aside
- Pour the Yorkshire pudding batter into the hot oil
- Immediately add the sausages to the batter, and place back into the oven. Close the door, and do not re-open the door for at-least 3o minutes. If you need to check the progress of the toad in the hole, look through the glass, or shine a light through the glass – but do not open it or your batter will droop.
- Once your batter is cooked and browned, remove from the oven. Do not worry that there will be black pieces on the toad in the hole, this is the result of cooking the pics in blankets in the oil beforehand, which results in a lovely tasting batter.
- Serve with lashings of onion gravy and mashed potato – enjoy!
- Sunflower or vegetable oil
- 6 Sausages
- 6 rashers Streaky bacon
- 150g Plain flour
- 4 Eggs
- 200ml Milk
- Preheat the oven to 200c
- Pour oil into a large dish
- Place dish in the oven
- Meanwhile, wrap sausages in streaky bacon
- Once our sausages are wrapped, remove the dish from the oven, and place the bacon wrapped sausages in the oil
- Return to the oven and cook until the tops are cooked and browned
- Whilst your sausages are cooking, whisk the milk and eggs together until smooth then mix in the flour - set aside (this is your Yorkshire pudding batter)
- Remove from the oven, then take the sausages out of the hot oil (be careful)
- Pour the Yorkshire pudding batter into the hot oil, place the sausages back in (with their least cooked side facing upwards)
- quickly return the whole dish to the oven, and cook for 30 minutes, until your batter is risen and brown - don't open the door before your batter is browned and risen.