Toad-in-the-Hole

For the benefit of my American friend Joe, I figured I would post about this is very British dinner that I had tonight. I love bangers (that’s sausages, by the way), mash and gravy. The best bit of a roast dinner for me is Yorkshire pudding with gravy. So when you put those all those things together on a plate, it’s magic! Perfect winter-warmer comfort food for me.

My other half says this is more like a cooking post than a baking post – I say no, this does involve some baking… unlike my last post. 😛

Toad-in-the-hole with mash and gravy.
Toad-in-the-hole with mash and onion gravy.

To make this dish (and I don’t even know if I do it right, not being British), I preheat the oven to 225C, place good quality pork sausages (I get mine from Donald Russell at their promotional half-price deals – best place for buying meat to fill the freezer) in a large ceramic dish with a few spoonfuls of goose fat and then chuck the whole thing into the oven for around 15-20 minute to cook and brown a bit.

In the meantime, I boil potatoes to make mash and mix up the Yorkshire pudding batter according BBC Good Food’s Yorkshire pudding recipe which has never failed me before (after tweaking the timing – I found 20 minutes lead to burnt Yorkshires), except that one time I tried to make it less eggs and non-dairy milk, in an attempt to lower the fat content. That did not end well. It was flat and stodgy and uncooked. I’ve since then stuck to the recipe and it has always risen far higher than I’ve wanted it to.

When the sausages are cooked through and nicely brown, I pull out the ceramic dish and quickly pour the batter over the sausages and returned it to the oven without upsetting the temperature too much. Now the whole thing have to bake until it is done – no peeking into the oven or everything will fall flat. You definitely want your Yorkshire pudding to rise as much as possible so it is crispy on the outside, light and airy in the inside, and slightly squidgy/chewy at the bottom. This takes my oven just under 18 minutes.

Make gravy whilst it is baking. I cheat and use a gravy pot. Also don’t forget to mash the potatoes with a nice helping of butter, salt, pepper, and milk or cream.

When everything baked and made, dish and pour gravy over everything. It doesn’t look too appetising, but it’s a nice, easy, filling, cheap-ish yummy hot dinner!

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