Recipe: Toad in the Hole (UK)

Living with a British person has meant making several adjustments in my life. Besides the daily genuflection to a picture of the Queen, I have also started to widen my diet to include some British delicacies. Now hang on, I can almost hear you say, are there any British delicacies? Well first of all, that’s a stereotype (unlike my earlier mention of worship of the monarchy). Second of all, I have to say that I have begun to develop cravings for Toad in Hole since the first time Jeremy made it for me.

After the second time making it, I had a brain wave. This blog is all about my experiences as an ex-Pat learning to live in a new place and travel and cultural exchange in general. Food is an integral part of culture. We are what we eat as the saying goes. It seemed like a natural fit to include some recipes here. So here is the first recipe in the as yet unpublished and unwritten An American in Durham’s Unofficial International Book of Cook!

Toad in the Hole

According to Wikipedia, Toad in the Hole probably first came about in the middle of the 18th century and likely gets its name from how the sausages peek out from the Yorkshire pudding. I had heard of Toad in the Hole but never knew what it was until Jeremy made it for me earlier this month. This is an adaptation of a recipe by Nigel Slater. I’m including both metric measurements as well as US cups. You’re welcome.

Toad in the Hole a la Jeremy

What You’ll Need
  • 2 eggs
  • 125g (1 cup) plain flour
  • 150mL (just over 1/2 cup) milk mixed with 150mL (just over 1/2 cup) cold water
  • salt and black pepper to taste
  • 6 vegetarian sausages (I’m a vegetarian, but if you prefer you can make this with meaty sausages)
  • vegetarian gravy
What You Do
  1. Preheat oven to 220C/gas mark 7/425F.
  2. Put the sausages into a baking pan and heat for about 15 minutes.
  3. Whisk together the eggs, flour, milk and water, and seasoning. This will be your batter. It should be smooth and creamy but it won’t be thick like American pancake batter.
  4. Take out the sausages and pour the batter into the pan with them. Place them back into the oven for 25-30 minutes until the batter is golden and puffed.
  5. Serve with gravy.

Roasted vegetables are a really great side dish with this.


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