Toad in the Hole (TITH)
Today I intend to impart Great British knowledge in the form of comfort food. As meals go, this one is a staple go-to when you need a lot of inner TLC.
Don’t know what to eat today? I’ve got you covered.
Below is a recipe for Toad in the Hole – an English dish that is a firm favourite of mine. All you need to do is go outside with a bucket and gather up a load of toads. Perhaps find a neighbour with a pond.
Just Kidding!
This dish is all about sausages and Yorkshire pudding. True genius. If you don’t know how to cook a Yorkshire pudding then I suggest you learn now. This peasant food is the best in the world. When I was a little girl, if there was any left over from Sunday dinner, I used to get some more with jam or golden syrup on for pudding. And if we ran out of Angel Delight sachets.
With every Sunday dinner, you get a Yorkshire pudding. Usually, it should only be served with beef but nowadays people kick off if you don’t get one with a chicken, lamb, or pork plate. A Yorkshire pudding elevates every roast dinner. Honestly, if I went to someone’s house for Sunday dinner and they didn’t put a Yorkshire on my plate, I’d probably unfriend them. There would be no redeeming yourself after that.
So, let’s get to the TITH recipe and then you can all go and make one and send me your pictures for judging.
Toad in the Hole (Jules version)
Chuck 6 – 8 sausages in a deep baking tray (like a lasagne dish) and roast them for about 30 – 40 minutes at about 180 C until nicely browned. The fattier and more dreadful the sausage the better because it tastes nicer and you also need some grease in the bottom of your tray to stop the Yorkshire pudding from sticking.
Whilst the bangers are browning whisk together a mug of plain flour, a mug and a half of milk, 3 eggs and a pinch of salt. Give that some beating because I’ve found the more air that gets in, the better the rise. Let it rest at room temperature.
Pull out the sausages in the tray from the oven. Whack the oven up to around 220 C ( that’s red hot in America)
Pour the batter over the sausages and stick back in the oven for about 30 minutes. You will see the Yorkshire rise, turn crispy on the edge and golden brown in the middle (if you’ve got a glass oven door) DO NOT OPEN THE DOOR or your pudding will flop.
Whilst this is cooking make up a red onion gravy. Chop up two red onions and fry in salted butter and a splash of olive oil. Cook slowly and begin to caramelise. add a tablespoon of brown sugar and flour. Stir in and then add a jug full of water with a vegetable stock cube for seasoning plus black pepper. Let this simmer and thicken in the pan until you get your TITH out to serve. Takes around 15 minutes.
Get a plate. Cut into the TITH and try not to salivate, it puts people off. Make sure you have at least a couple of sausages in your batter.
Pour over the red onion gravy and serve. Whilst eating this try not to cry violently because you don’t live with me and I can’t make it for you with Great British skill. Sometimes life is hard and you have to learn to do things yourself.
You’re welcome.
Inktober 2023
31 Days – 31 Drawings -31 Tales
10 Comments on Inktober Toad
Mark Wayne
8th Oct, 2023 12:10
Yep. That sound good.
Jules Smith
8th Oct, 2023 16:10
You won’t be disappointed, Mark.
Roger B
8th Oct, 2023 13:10
Yummy indeed. Why are sausages called “bangers”?
Jules Smith
8th Oct, 2023 16:10
Well, Roger. The reason is that they explode violently when they’re just about ready. You have to time it just right or you could have someone’s eye out. Actually, that was why back in the day because they packed them out with too much water. Now us Brits are wise to the antics of scamming and are happy to eat our sausages full of nutrients like entrails and offal. Eww. Sausages have changed a lot. We have developed high standards in the last 20 years!
LL
8th Oct, 2023 13:10
The bangers available here in the colonies taste different from those in Old Blighty. We can get them, and put them in a Yorkshire pudding and approach authentic but there’s a gap… maybe it’s just my memory. It’s like those small meat pies – you have to find a “British store” to buy them and while they exist, they are few and far between.
Yes, we make do as best we can, but it’s just not the same. So thanks for stirring up the yearning for food from the old country.
I’ll have to drown my sorrows with a tomahawk ribeye, cowboy beans and heart attack potatoes.
Jules Smith
8th Oct, 2023 16:10
Yes, they’re not the same. Still, I reckon you could get a decent one.
Oh how horrible for you to endure such a wretched dinner. My heart bleeds.
I’ll have you know I was taught to make cowboy beans by Cowboy church. I’ve made them for people here. Everyone loves them – that and 7 layer dip. We have good beans over here.
Al Kirk
8th Oct, 2023 14:10
Bangers… are we talking breakfast ones, chili infused or something more German? In any event… yumm.
Jules Smith
8th Oct, 2023 16:10
Ooh, chilli ones sound like a possible plan, Al! But generally just plain breakfast ones – though German ones could be good. I can see a mix up Toadery coming on here!
the late phoenix
8th Oct, 2023 15:10
TITH, much better than a tithe. oh, so Mr. Toad’s wild ride was a Yorkshire pudding. I almost had a Yorkshire pudding once at a hotel but Basil Fawlty swiped the plate below me just as I was about to tuck in.
Garfield stole the lasagne dish. Ear Horn enjoys a burning oven. mmmmmmmmm, gravy…
all the toads are gone!!! they’re not on lily pads in the marsh. they all went to visit Amelia Pond…
*)
Jules Smith
8th Oct, 2023 16:10
TITH is the tithe. It’s bountiful!
All little toadies lying in their beds. Very wind in the willows and breezes in the birches. *)
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