Jamie Oliver’s Toad in the Hole

The children and I spent the weekend in Spain. Alicante to be precise. Long story. Don’t worry, I will get around to telling it. And it was warm. So very very warm.

We were even sweating at the airport at 5am yesterday morning but that was more down to the fact that I’d dressed us for our German landing. And I was right. It was absolutely Baltic when we stepped off of the plane.

So what better than to dive straight back into a very cold Autumn than making Jamie’s Toad in the Hole for dinner? I’d never tried it before, normally referring to a hilarious M&S Best of British recipe book that Amy gave James the first Christmas we were together. It might be naffola but the recipes are pure gold.

But this, I dare say, was even better. He randomly suggests cooking it in what can only be described as a loaf tin. So I tried that. Genius. My Yorkshire pudding rose phenomenally and spectacularly. I’m impressed. So were the kids. They both had seconds and that never ever ever happens. It was perfect for a cold autumnal evening. Accompanying veg is optional. We didn’t bother and went all out. Eating a 4 adult serving portion between the 3 of us.

What you need:

  • Sunflower oil
  • 8 large good quality sausages (I used 5 because that’s how many were in my packet)
  • 4 sprigs of rosemary or a good dash of the dried stuff
  • 285 ml / 1/2 pint milk
  • 115g / 4 oz plain (all purpose) flour
  • A large pinch of salt
  • 3 eggs

What you do:

  • Mix the milk, flour, eggs and salt to make a batter. Put to one side.

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Jamie’s secret to making the batter rise like a phoenix is to use a thin loaf-shaped tin that gets very hot

  • Put 1 cm / just under 1 inch of sunflower oil in the tin and sit the tin on a baking tray. This seems like a lot as you’ll see visually later. Put it on the middle shelf in the oven at the highest temperature that your oven will go. 250°C / 475°F / gas mark 9
  • When the oil is hot, add your sausages and put back in the oven. Be careful, it spits. Watch them until they’re a light golden brown
  • Take the tin out of the oven. Chuck the rosemary in the batter and add the batter to the sausages. Be very careful, an oil fountain may be released. Put the tin back in the oven and do not open the door again. It does not look appetizing at this point. Check out the fat…!

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  • Jamie says don’t open for 20 minutes. I have a hot oven and I needed 30 minutes. Yorkshire Pudding (what Brits call the cooked batter) will deflate if the oven’s opened too soon
  • Remove when golden and crisp. And the sausages look a good colour

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Serve with whatever you fancy. Onion gravy. Veg. Or on its own like we did.

A very easy peasy, winner winner chicken dinner in our house.

Lucy

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