Make the BEST Toad in the Hole at home (Like a CHEF)

sausages

🥗Healthier: chicken sausages

💰Cheaper: pork sausages

Chicken sausages are lower in fat.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is vegan and lower in cholesterol.

Combine 1 cup of flour, 1 cup of eggs, and 1 cup of milk in a bowl.

Whisk the mixture until smooth, taking care to remove any lumps.

Pass the batter through a fine sieve to ensure it's lump-free.

Add a pinch of sea salt and a few twists of black pepper to the batter and whisk them in.

Let the batter rest for about 1 to 2 hours to help it become light and crispy.

Chop the onions in half, remove the skins, and cut them into long thin strips.

Dice the fresh rosemary finely and set it aside with the batter.

In a baking tray or ovenproof dish, place the sausages and add a generous splash of olive oil.

Season the sausages with salt and pepper.

Preheat the oven to 200 to 220°C (392 to 428°F).

Place the sausages in the preheated oven for 10 minutes to cook.

In a frying pan over medium to high heat, add a splash of oil and the chopped onions.

Caramelize the onions until they are beautifully golden brown, seasoning them as needed.

After 10 minutes, remove the sausages from the oven, sprinkle in the rosemary, and pour in the Yorkshire pudding batter quickly.

Return the dish to the oven immediately and close the door to retain heat.

Bake for another 30 minutes until the batter is puffed up and golden brown.

Check the toad in the hole quickly; it should be golden brown and beautifully puffed up.

Remove the toad in the hole from the oven and serve it hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens