Is there ever a time that you feel that hunger pain for something simple yet filling.
In this month of January, we have seen temperatures drop to some proper nippy levels. This weather brought the need to dig out the hats, scarves and gloves.
For me as well, as much as January tends to bring some New Years resolutions for some people, the last thing on peoples minds when the temperature drops as it has wants a salad. Maybe it’s me but I love my home comfort food, and this is one of the ultimates; and here it is, my take on the genuine classic of toad in the hole.
I love toad in the hole as it is typically known; tender sausages in a crisp light Yorkshire pudding batter…delightful.
This, however, adds an extra level of elegance by adding some red onion wedges and some red onion chutney. The sweetness that the chutney brings to the dish levels this as the ultimate and a little uplift to fabulous home comfort food.
Even if you don’t have any chutney, the addition of the thyme and red onion wedges makes all the difference.
We served this with creamy cheddar and spring onion mash and some sweet tender glazed carrots and green beans and finished with a nice meaty gravy.
Ultimate Toad in the Hole
- 4 eggs whisked up
- 130 g Plain Flour
- 220 ml milk
- 2 tbsp. water
- 1 tsp. Fresh thyme finely chopped
- Salt and Pepper
- 12 Chipolata Sausages
- 2 Red Onions cut into 12 wedges
- 12 tsp. Red onion chutney optional
- Make the Yorkshire pudding batter by adding the flour to a large mixing bowl then add the milk to the eggs and give a good stir. Add the egg and milk mixture to the flour slowly and then mixing until you have a smooth batter. Add the thyme, water and season well.
- Heat the oven to 200C. Add a splash of oil to a 2” deep casserole dish and place in the oven.
- While the oil is heating fry the chipolatas in a frying pan over a medium to high heat until brown all over then add the red onion wedges and fry for a further couple of minutes until the onion has browned slightly.
- Remove the casserole dish and place the chipolatas and onions into the dish followed by the Yorkshire pudding batter. Randomly place the red onion chutney in and around the sausages and red onions and place back into the oven.
- Bake for around 30 minutes until the Yorkshire pudding has risen and golden brown, turn the oven down to 150C for a further 10 minutes.
- Once cooked serve with a some creamed potato and some of your favourite vegetables.