Toad in the hole is a classic British dish. Despite the name, it contains no toads: the dish is made by baking sausages in a Yorkshire pudding–style batter. The origin of the name is unclear; the sausages are often thought to represent the “toads,” and historical recipes sometimes use other meats. The dish has also been known informally as “frog in the hole.”
This recipe produces individual, bite-sized toad in the hole portions. They work well as party finger food and can be served hot or at room temperature.
Ingredients
- 3 oz (75 g) plain flour
- 3 fl oz (75 ml) semi-skimmed milk
- 1 large egg
- 2 fl oz (55 ml) water
- Small cooked sausages (or cocktail sausages), quantity to fit your muffin tray
- Salt and freshly ground black pepper
- Vegetable oil (for coating the tray)
Method
Preheat the oven to 425°F (220°C). Sieve the flour into a large mixing bowl to aerate it. Make a well in the centre and crack in the egg, then add a pinch of salt and some freshly ground black pepper. Using an electric hand whisk or a balloon whisk, begin to combine the egg and flour. Gradually add the water and milk while whisking until you have a smooth, lump-free batter. Let the batter rest briefly while you prepare the tray.
Add a little vegetable oil to each hole of a muffin tin, ensuring the sides are lightly coated. Place the tray in the preheated oven for about 10 minutes so the oil becomes very hot. Carefully remove the tray, then pour the batter into each hole—fill to about three-quarters full—and position a small cooked sausage (or a portion of a larger sausage) into each. Return the tray to the oven and bake for approximately 25 minutes, or until the batter has risen, is golden around the edges, and slightly browned on top.
Remove from the oven and allow the mini toad in the holes to rest for a minute before transferring them to a serving plate. They are delicious served with mustard, gravy, or a simple chutney, and they make convenient party snacks because they can be served warm or cool.