Toad in the Hole Recipe

Sausages: The main protein in the dish, providing a savory and hearty flavor.

All-purpose flour: Forms the base of the batter, giving it structure and texture.

Milk: Adds moisture and richness to the batter.

Eggs: Helps bind the batter together and adds lightness.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the batter.

Vegetable oil: Used to heat the baking dish and cook the sausages.

To ensure the batter rises beautifully and achieves a light, airy texture, let it rest for about 30 minutes after mixing. This allows the flour to fully hydrate and the gluten to relax, resulting in a better rise and a more tender Toad in the Hole.

• sausages - Substitute with vegetarian sausages: For a vegetarian option, use plant-based sausages which can mimic the texture and flavor of traditional sausages.

• sausages - Substitute with chicken sausages: For a lighter and lower-fat alternative, chicken sausages work well.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser batter.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free version, use a gluten-free flour blend to maintain a similar texture.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that keeps the batter light.

• milk - Substitute with oat milk: Oat milk provides a creamy texture and is also a good dairy-free option.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan alternative.

• eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg for a moist and slightly sweet batter.

• vegetable oil - Substitute with olive oil: Olive oil adds a richer flavor and is a healthier fat option.

• vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is a good alternative for high-heat cooking.

• Allow the toad in the hole to cool completely at room temperature before storing.
• Transfer the dish to an airtight container or wrap it tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3 days to maintain freshness.
• For freezing, cut the toad in the hole into individual portions for easier reheating.
• Wrap each portion in plastic wrap and then place them in a freezer-safe bag or container.
• Label the container with the date to keep track of its storage time.
• Freeze for up to 2 months for the best quality.
• To reheat, preheat your oven to 180°c (350°f).
• Place the frozen or refrigerated portions on a baking sheet.
• Cover with aluminum foil to prevent drying out.
• Bake for 20-25 minutes if refrigerated, or 30-35 minutes if frozen, until heated through.
• Alternatively, you can reheat individual portions in the microwave on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the leftover toad in the hole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes or until thoroughly warmed. Remove the foil for the last 5 minutes to crisp up the batter.

• Microwave Method:

  1. Place a portion of the toad in the hole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Add an extra minute if needed.

• Stovetop Method:

  1. Cut the toad in the hole into smaller pieces for even heating.
  2. Heat a non-stick skillet over medium heat and add a small amount of vegetable oil.
  3. Place the pieces in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the sausages and batter are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 160°C (320°F).
  2. Place the toad in the hole in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method will help maintain the crispiness of the batter.

• Oven: Used to preheat to 220°C (425°F) and bake the sausages and batter.

• Mixing bowl: Used to whisk together the flour, milk, eggs, salt, and pepper until smooth.

• Whisk: Used to mix the batter ingredients in the mixing bowl.

• Baking dish: Used to heat the oil and bake the sausages and batter.

• Measuring cup: Used to measure the flour and milk accurately.

• Measuring spoons: Used to measure the salt, pepper, and vegetable oil accurately.

• Tongs: Used to add the sausages to the hot oil in the baking dish.

• Oven mitts: Used to safely handle the hot baking dish when placing it in and removing it from the oven.

Preheat efficiently: Preheat your oven while preparing the batter to save time.

Use a blender: Mix the flour, milk, and eggs in a blender for a smoother batter.

Prep sausages ahead: Partially cook the sausages the night before.

Measure ingredients: Measure all ingredients before starting to streamline the process.

Hot oil trick: Ensure the oil is hot before adding sausages to speed up cooking.