Toad in the hole is a classic British dish whose name is misleading — no toads are involved. The recipe combines a Yorkshire pudding-style batter baked with sausages. The exact origin of the name is unclear; the sausage is commonly thought to represent the “toad,” and historical variations have used other meats. The dish is sometimes also referred to, informally, as “frog in the hole.”
This version produces individual, bite-sized Toad in the hole portions, ideal for party finger food. They can be enjoyed hot or cold and are easy to prepare.
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
- Salt and freshly ground black pepper
- Vegetable oil
Method
Preheat the oven to 425°F (220°C). Sift the flour into a large bowl to aerate it, then make a well in the centre. Crack the egg into the well and add a pinch of salt and some freshly ground black pepper. Using an electric hand whisk or a vigorous whisking motion by hand, start to combine the egg with the flour. Gradually add the water and milk while whisking until you have a smooth, lump-free batter. Let the batter rest briefly while the oven heats and you prepare the tins.
Put a small amount of vegetable oil into each hole of a muffin tray, making sure the sides are lightly coated. Place the tray in the hot oven for about 10 minutes so the oil and tins become very hot; this helps the batter rise and creates a crisp edge. Carefully remove the tray from the oven and immediately ladle the batter into each hole. Add a small sausage or a piece of sausage into each portion of batter, pressing gently so it sits in the centre.
Return the tray to the oven and bake for approximately 25 minutes, or until the individual puddings have risen and are golden brown at the edges. Avoid opening the oven door during the early part of cooking to prevent the batter from collapsing. Once cooked, transfer the mini toad in the hole portions to a wire rack so they keep their crispness.
Serve warm as a party snack with mustard, ketchup or a tangy dipping sauce, or allow them to cool and serve at room temperature. These bite-sized portions also work well alongside other finger foods, or as part of a buffet. Leftovers can be stored in an airtight container in the refrigerator for a day or two and gently reheated in a hot oven to restore some crispness.