Craving a classic British dish with a twist? In this video, I reveal the secret to making the BEST Toad in the Hole you will ever taste! From perfectly crispy batter to juicy, flavourful sausages wrapped in smoky pancetta, I'll take you through every step to create a dish that's delicious and comforting. Whether you're a seasoned cook or trying this recipe for the first time, these tips and tricks will help you master this traditional favourite with ease. Ready to elevate your cooking game? Discover the ultimate Toad in the Hole recipe that will have everyone asking for seconds!
Check Out The Recipe Video Below
The Secret To the BEST TOAD IN THE HOLE RECIPE You Will Ever Make!
Ingredients
Yorkshire Pudding Batter (Volume Method)
I use a drinking Cup as my measure
Plain/all-purpose Flour
Milk
Eggs
Salt & Ground White Pepper
Vegetable Oil, Beef Dripping or Lard for cooking
The rest of the ingredients
4 x Large Pork Sausages
12 x Smoky Pancetta Slices (or smoky streaky bacon)
1 x Large Reg Onion
20ml x Olive Oil
Splash x Balsamic Vinegar
2 Sprigs x Rosemary (optional
Salt & Black Pepper (to taste)
Method
To make the Yorkshire pudding batter, fill one cup with plain flour (I'm using an average-sized drinking cup) and place it into a mixing bowl. Then fill the same cup with milk and add to the mixing bowl. Then, fill it to the top with eggs and add them to the mixing bowl. Whisk all ingredients together until you have a smooth batter. Cover and place into the fridge while you prepare the rest of the ingredients.
Cut the red onion into quarters and remove the skins. Leave the root intact. Then cut each quarter in half again to create wedges.
Place a frying pan over medium-high heat and drizzle in 20ml of olive oil. Fry the onion wedges until browned on each side. You can add the rosemary in here too to flavour the oil if you like. Season with salt and pepper before splashing them with balsamic vinegar and removing from the heat.
Wrap your sausages in the pancetta.
Preheat the oven to 190°C Fan. Select an oven-proof dish or use a pan suitable for going in the oven. Add enough vegetable oil or fat to cover the bottom by 2mm. Place into the preheated oven for 10 minutes.
meanwhile, Take your Yorkshire pudding batter from the fridge, season it with a generous pinch of salt and white pepper (you can use black pepper) and mix it through.
Pour the batter into the preheated oven dish/pan and then place the pancetta-wrapped sausage into the centre and randomly place the balsamic onion wedges around them.
Place the toad in the hole into the hot oven and bake for 45 to 50 minutes until the sides have risen, golden and crisp. Serve immediately with gravy and vegetables of your choice.
Enjoy!
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