I'm not too sure about the origin of the name 'toad-in-the-hole'. Many suggestions on the internet are that the dish resemblance to a toad sticking it's little head out of a hole provide this classic British creation its somewhat unusual name.
For those who never heard of this, I can assure you that there are no toads, frogs or any other amphibious creatures involve in the actual dish. Instead, toad-in-the-hole always consists of good old British bangers (meaning: sausages) baked in a Yorkshire pudding batter made with eggs, milk and flour.
The secret I think to ensure the batter will puff up, brown and become crispy is to have the dish, the oil and the oven ferociously hot. I use goose fat because it has a high smoking point, which means foods can be cooked at a high temperature without the fat burning; and I just love the flavour of goose fat.
Light and crispy pudding with meaty and juicy pork sausages... Yum! Serve with onion gravy, or I also like mine with brown sauce.
Have a great weekend!
Toad in the Hole
Recipe by Nigella Lawson
Serves 4 - 6
For ingredients and instructions, click here.
If you want to watch the video, click here.
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