Introduction
Toad in the Hole is a classic British dish that combines the hearty goodness of sausages with the delightful puffiness of Yorkshire pudding. This comfort food is perfect for family gatherings and cozy evenings, especially when topped with rich onion gravy. Here, we will explore the essential ingredients needed to create this traditional dish, ensuring you have everything you need for a successful cooking experience.
Detailed Ingredients with measures
For the Yorkshire Pudding Batter:
– 250 ml (1 cup) eggs, lightly whisked (4-5 large eggs; measure to ensure accuracy)
– 1 cup plain flour (all-purpose flour)
– 3/4 cup full-fat milk
– 1/4 cup water
– 1 tablespoon full-fat mayonnaise (secret ingredient for stability)
– 1/2 teaspoon cooking salt (kosher salt)
– Pinch of white pepper
For the Sausages:
– 700g (1.4 lb) pork sausages or other preferred sausages (8 x 85g/3oz)
– 10g (2 teaspoons) beef drippings or canola/vegetable oil
For the Onion Gravy:
– 30g (2 tablespoons) beef drippings or unsalted butter
– 2 onions, halved and cut into 7 mm (1/4 inch) wedges
– 1 garlic clove, finely minced
– 3 tablespoons plain flour (all-purpose flour)
– 2 cups low-sodium beef stock (broth)
– 1/2 teaspoon Worcestershire sauce
– 1/2 teaspoon black pepper
– 1/4 teaspoon cooking salt (kosher salt)
Prep Time
Preparation time for this dish is estimated at around 20 minutes, allowing ample time to gather and prepare your ingredients for each component.
Cook Time, Total Time, Yield
Cook Time: Approximately 30 minutes
Total Time: About 50 minutes
Yield: Serves 4-6 people
This delightful dish is a perfect balance of flavors and textures, making it a beloved choice in many households. With the unique twist of using mayonnaise in the batter, the Yorkshire pudding achieves a height and stability that ensures an impressive presentation on your dinner table. Enjoy your cooking adventure!
Detailed Directions and Instructions
Prepare the Batter:
In a bowl, whisk the eggs. Add the flour and whisk until smooth and lump-free. Incorporate the water, milk, mayonnaise, salt, and white pepper. Refrigerate the batter until needed.
Preheat the Oven:
Set the oven to 220°C (425°F) or 200°C (fan). Place 50g (1/4 cup) of beef drippings in a 23 x 33 cm (9 x 13 inch) metal pan. Heat the pan in the oven for 15 minutes until the drippings are melted and very hot.
Brown the Sausages:
In a pan over medium-high heat, add 10g (2 teaspoons) of drippings. Brown the sausages on all sides, leaving one side lightly browned (this side will brown further in the oven). Ensure the sausages remain raw inside. Remove the sausages from the pan and set aside.
Assemble the Dish:
Retrieve the batter from the refrigerator and give it a quick whisk. Carefully remove the hot pan from the oven. Arrange the sausages in the pan, placing the lightly browned side up and keeping them away from the pan walls to allow the Yorkshire pudding to rise properly. Pour the batter around the sausages.
Bake:
Place the pan on the top shelf of the oven. Bake for 25 minutes until the sides puff up and turn golden brown. The edges should be crispy.
Prepare the Onion Gravy:
In the same pan used for browning the sausages, add 30g (2 tablespoons) of beef drippings. Melt over high heat. Add the onion wedges and cook, stirring constantly, until they are nicely browned (approximately 5 minutes). Add the minced garlic and stir for 30 seconds. Stir in the flour and cook for 1 minute to ensure it’s well mixed with the onions, preventing lumps in the gravy. Gradually pour in the beef stock, stirring continuously. Add the Worcestershire sauce, black pepper, and salt. Bring the mixture to a simmer, stirring for 2 minutes until the gravy thickens. Keep warm until ready to serve.
Serve:
Once baked, serve the toad in the hole immediately with the prepared onion gravy. Note that some deflation is expected, but the addition of mayonnaise helps maintain its structure better than traditional recipes.
Notes
Mayonnaise Usage:
Using mayonnaise in the batter stabilizes the Yorkshire pudding, resulting in a taller rise and less collapse.
Alternative Fats:
Beef drippings provide traditional flavor and a high smoke point, but alternatives like duck fat, goose fat, lard, or vegetable/canola oil can be used.
Storage of Leftovers:
Leftovers can be stored for up to 3 days, though the Yorkshire pudding may soften over time.
Cook techniques
Whisking
Whisking ingredients like eggs and flour together ensures a smooth batter without lumps, crucial for the rise of Yorkshire pudding.
Resting the Batter
Refrigerating the batter before use helps to improve its overall structure and stability, resulting in a better rise during baking.
Preheating the Pan
Preheating the pan with drippings in the oven creates a hot environment essential for the rapid rise of the Yorkshire puddings.
Browning Sausages
Browning the sausages on medium-high heat caramelizes the surface, enhancing flavor while ensuring they stay raw inside, allowing them to cook thoroughly in the oven.
Assembling the Dish
Carefully placing the sausages in the hot drippings and pouring the batter around them is key to allowing the Yorkshire pudding to rise properly without sticking.
Baking
Baking at a high temperature creates steam, which is vital for puffing up the Yorkshire pudding and achieving a crispy exterior.
Making Onion Gravy
Sautéing onions until browned and then adding flour creates a flavorful base, while gradually adding stock ensures a smooth gravy free of lumps.
FAQ
Can I use different types of flour for the batter?
Plain flour (all-purpose) is recommended for the best results, but some alternative flours may work, though they could affect the texture and rise.
Why is mayonnaise added to the batter?
Mayonnaise stabilizes the batter, helping the Yorkshire pudding to rise taller and maintain its structure during baking.
What can I use instead of beef drippings?
Alternatives include duck fat, goose fat, lard, or vegetable/canola oil, each offering different flavors and properties.
How can I store leftovers?
Leftovers can be stored in the refrigerator for up to three days, though the Yorkshire pudding may soften.
Why should I avoid overcrowding the sausages in the pan?
Keeping space between sausages allows the batter to rise effectively and prevents sticking, ensuring a successful puff.
Conclusion
The Yorkshire pudding, elevated by the addition of mayonnaise in the batter, creates a delightfully stable and tall rise, embodying the classic essence of British cuisine. Paired with succulent sausages and rich onion gravy, this dish serves as a comforting and indulgent meal perfect for any gathering. The crispy edges of the pudding and the flavorful gravy contribute to a satisfying dining experience that is sure to please.
More recipes suggestions and combination
Vegetarian Toad in the Hole
Replace sausages with plant-based sausages or roasted vegetables like mushrooms and potatoes for a delicious vegetarian twist.
Cheese and Bacon Yorkshire Pudding
Add shredded cheese and crispy bacon pieces into the batter before baking for a savory, cheesy delight.
Herbed Yorkshire Pudding
Mix in fresh herbs like thyme or rosemary into the batter for an aromatic flavor enhancement.
Spicy Sausage Toad in the Hole
Opt for spiced sausages or add chili flakes to the batter for an extra kick of heat.
Yorkshire Pudding with Gravy Variations
Experiment with different gravies such as mushroom gravy or onion and ale gravy to complement your dish.
Sweet Yorkshire Pudding
Transform the batter into a dessert by adding sugar and vanilla extract, serving it with fruits and custard for a sweet version.
Mini Yorkshire Puddings
Make individual mini Yorkshire puddings in a muffin tin, perfect for small gatherings or as bite-sized appetizers.
